Chilli con carne can be a base for many dishes. In our family we make it for our burritos, tacos, nachos, Mexican pies or to just eat it with rice. You can add grated vegetables like carrot or zucchini for extra nutrients if you like.
I don’t like to use packet mixes asa they are full of preservatives, salt and sugar. This is just as easy and so much better for you.
- 1kg beef mince
- 1 brown onion finely diced
- 1 can diced tomatoes
- 2 corn cobs, corn cut off
- 1 can Cannellini or kidney beans, drained and rinsed
- 1 Tbsp. coconut oil or extra virgin olive oil
- 2 garlic cloves, crushed
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1 Tbsp. sweet or smoked Paprika
- ¹/8 tsp. chilli powder
- ½ tsp. salt
- Large pinch of cracked black pepper (to taste)
- In a large frypan heat the oil at medium high heat. Add the onion and cook until soft and translucent. Now add the garlic and cook for 30 seconds.
- Add cumin, coriander and paprika to the pan and cook for 1 minute until fragrant.
- Add the mince and cook until most of the meat is brown, stirring and coating it with the spices.
- Add the corn. Stir for 1 minute.
- Pour in the can of tomatoes in and stir. I always add about ¼ cup of water to the empty tin of tomatoes and swirl it around. Pour that into the pan also.
- Add salt and pepper and bring to the boil.
- Before adding the beans I like to give them a little blend in a tall container with my stick blender. This will just puree most of the beans so when you mix it with the meat, small eyes will not notice any beans in their dinner. Alternatively at the end of the cooking process you can give the chilli con carne a little mash with the potato masher. This will squash some of the beans and they will mix through the meat.
- Add the beans or bean puree and stir into the meat.
- Reduce the heat to low, put the lid on and simmer for 10 minutes.
- Remove the lid and simmer for 5 minutes.
- If you are just eating this as chilli con carne then serve with some rice.
- Or you can read a few recipes on this website that I like to use…