All Recipes

Chilli con carne

Prep

0-15 mins

Total

40 MIN

Servings

6 Servings

Ingredients

2 tsp

Olive oil

750 g

Lean beef mince

1 

Large onion finely chopped

1 

Large red capsicum chopped and deseeded

3 

Cloves garlic crushed

1 tsp

F. Whitlock & Sons smoky manuka style rub

1 

400g Can chopped tomatoes

1 

400g can red kidney beans drained and rinsed

- 

To serve: lime wedges sour cream coriander extra F. Whitlock & Sons Mexican style chilli rub corn chips cooked brown rice

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the mince and cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.

Step 2

Add the onion, capsicum, garlic and F. Whitlock and Sons Mexican Style Chilli Rub. Cook for 5 to 6 minutes or until the vegetables are soft.

Step 3

Add the tomatoes and 1 cup cold water. Bring to the boil. Reduce the heat to medium low. Simmer, partially covered, for 20 minutes or until the sauce has reduced slightly.

Step 4

Add the beans. Increase heat to medium and cook for 5 minutes or until beans are heated through, and the sauce has thickened.

Step 5

Garnish the chilli with lime wedges, sour cream and coriander. Sprinkle a little extra F. Whitlock and Sons Mexican Style Chilli Rub the top. Serve with corn chips and brown rice.

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