Easy Chilli Con Carne

I bought myself a large chunk of ground beef (mince beef) and needed to finish the last portion in my fridge because I didn’t want to freeze it. I decided to make some quick chilli con carne with the ingredients I had on hand. It tasted really good, so I decided to post it. I wish you a lovely weekend, my friend!

Heat the olive oil over medium heat in a pot or skillet and cook the onion, celery, bell pepper and chilli flakes or cayenne for 7-10 minutes until softened. Add the garlic in the last two minutes.

Add the beef, increase the heat and cook stirring continuously until no longer pink and most of the water has evaporated.

Add the cumin and coriander and cook for a further 2 minutes stirring from time to time.

Stir in the carrots, diced tomatoes and sugar and continue cooking stirring fro time to time for another 5 minutes.

Add the passata and 1/2 cup stock or water and bouillon cube and bring to the boil then cover and simmer over low heat for 1 hour stirring from time to time and adding more stock if it seems too dry. Stir in the red kidney beans and cook over a gentle heat for a further 10 minutes. Season to taste.

Serve

Easy Chilli Con Carne

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 medium green bell pepper, finely chopped (or red/orange if you prefer)
  • ½-1 teaspoon red chilli flakes or cayenne pepper (you can adjust to your taste)
  • 3 cloves garlic, crushed
  • 500g (1 Ib) ground beef (minced meat)
  • 2 teaspoons ground cumin (preferably freshly roasted and ground)
  • 1 teaspoon ground coriander (preferably freshly roasted and ground)
  • ½ cup finely diced carrots
  • 400ml (13.5 fl.oz) can diced tomatoes
  • 1 teaspoon brown sugar or coconut sugar
  • ½ cup passata or crushed/strained tomatoes
  • 1-2 cups stock (broth) or water and bouillon cube
  • 1x 540ml (19 fl. oz) can red kidney beans (1½ cups)
  • Salt to taste
  • A handful finely chopped coriander leaves

Instructions

  1. Heat the olive oil over medium heat in a pot or skillet and cook the onion, celery, bell pepper and chilli flakes or cayenne for 7-10 minutes until softened. Add the garlic in the last two minutes.
  2. Add the beef, increase the heat and cook stirring continuously until no longer pink and most of the water has evaporated.
  3. Add the cumin and coriander and cook for a further 2 minutes stirring from time to time.
  4. Stir in the carrots, diced tomatoes and sugar and continue cooking stirring from time to time for another 5 minutes.
  5. Add the passata and 1 cup stock (broth) or water and bouillon cube and bring to the boil then cover and simmer over low heat for 1 hour stirring from time to time and adding more stock if it seems too dry.
  6. Stir in the red kidney beans and cook over a gentle heat for a further 10 minutes. Season to taste.
  7. Stir in the chopped coriander and serve.

myfavouritepastime.com 

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

4 thoughts

  1. Looks delish! Just happen to have some left over grass-fed beef in the fridge. I’m going to try adapting this to match my new understanding of healthy eating for me. I’ll let you know. Thanks for stopping by #formidableWoman!

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