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.
