Recipe
Instructions
Ready to make chilli con carne? Let's dive in! Get your ingredients prepped and let's get cooking!
- Heat 2 tsp olive oil in a large saucepan over medium heat. Add 125g rindless bacon, roughly chopped. Cook for 5 to 6 minutes or until crisp. Add 750g Beef Mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
- Place two cups of rice into pan and add 3 cups of water. Put on a high heat and wait to boil. Once boiling stir, put on a low heat and cover for 12 minutes. Once ready, place to one side without removing the lid.
- Add 2 medium brown onions, finely chopped, 2 medium red capsicums, chopped, 3 garlic cloves, crushed and 1 long red chilli, chopped. Cook for 5 to 6 minutes or until vegetables are soft. Add 2 tbsp Mexican chilli powder. Cook, stirring, for 1 minute or until fragrant.
- Add 800g chopped tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
- Add 400g red kidney beans, drained, rinsed. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened.