Recipes
![Beef Chilli Con Carne with Rice by Chelsea Goodwin]()
Beef Chilli Con Carne with Rice by Chelsea Goodwin
Energy
520 cals
Protein
32 g
Carbs
32 g
Fat
29 g
Calculated automatically based on ingredients
Ingredients
- 2 Tbs olive oil
- 2 Onions, diced
- 4 Cloves garlic, crushed
- 2 Ribs of celery, diced
- 1 Capsicum, sliced thinly (optional)
- 1 Tsp salt
- 2 Tsp dried oregano
- 1 Tbs paprika
- 1 Tbs cumin
- 1 tsp cayenne pepper (more if you're game, less if you're spice intolerant!)
- 3 Tbs tomato paste
- 1 kg Minced beef
- 800g Diced or crushed tinned tomatoes
- 2 or 3 Beef, chicken or vege stock cubes
- 1 cup of Water + more as needed
- 2 x 400g Cans kidney beans, drained
- additional Salt and pepper to taste
Directions
1
Heat oil in a large saute pan or pot over medium heat then add onion. Cook for 3 minutes, stirring occasionally then add celery and capsicum (if using) and cook for another 2 minutes. Add garlic and cook for another minute, stirring to ensure garlic doesn't burn.
2
Add cumin, paprika, oregano, salt and cayenne pepper to the mix. Stir in and cook for 1 minute.
3
Turn heat up to medium-high then add in beef mince, breaking it up and continually stir it until it's mostly browned.
4
Add canned tomatoes, tomato paste (if using) water and crumble in the stock cubes. Stir together and bring to a simmer. This is a good time to start cooking your rice!
5
Once simmering, turn down heat to medium-low, add the drained kidney beans and cook with a lid on for 15 minutes then lid off for the final 5 mins, stirring occasionally. Have a taste as you're cooking and season pepper with extra salt as necessary. If the tomatoes you use are quite acidic you may need a tsp of sugar. Add water as you go if it seems too thick or salty- you may need an extra cup.
6
Taste it again to check if for extra seasoning prior to serving then serve over rice or however you want!
7
For the 'popped corn' topper, I just drain a can of corn, heat up a small amount of oil (2 tsp)in a small non-stick frypan on medium-high and cook it until until it chars. I season with salt and pepper (sometimes chilli flakes too) and it's super tasty. I only need half the can for this so the other half can go into the chilli with the kidney beans at step 5 or you can use it in cornbread, like I do!
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