Time: 1 hour
Serving Size: 6 - 8 people
This meal is the perfect comfort food and i often create a layered Nachos dish with this Chilli.
Who doesn’t love rich, slow cooked beef topped with guacamole, cheese and sour cream?
Actually Hubby isn’t a fan of this dish – but I still make it a few times a year!
1/4 Cup Olive Oil
1 Red Onion; Chopped and Diced
1 Red Capsicum; Chopped and Diced (seeds and membrane removed)
3 Garlic Cloves; Crushed
2 Packets 35g Old El Paso Chilli Con Carne Spice Mix
800g Beef Mince
2 Cans 410g Crushed Tomatoes
2/3 Cup Water
1 Can 400g Red Kidney Beans; Rinsed and Drained
Chopped Fresh Coriander; to serve
Sour Cream; to serve
Avocado Slices or Guacamole; to serve
Heat 1 tablespoon oil in a large saucepan over medium-low heat.
Cook onion and capsicum, stirring, for 5 minutes or until softened. Add garlic. Cook until aromatic. Add Spice packets.
Cook, stirring, until aromatic.
Increase heat to medium-high. Add 1 tablespoon oil and mince. Stir for 5 minutes or until browned.
Stir in tomatoes and water. Bring to the boil. Reduce heat to low. Cover and simmer, stirring often, for 30 minutes.
Stir in beans. Simmer, covered, for 10 minutes. Season.
Top with chopped coriander, sour cream and avocado.