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There’s not much you can’t do with chilli con carne. Make it a filling for tacos, tortillas or puff pastry, or a topping for nachos or jacket potatoes, or even just serve it warm on wholegrain toast with salad for a simple lunch or dinner.
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 red capsicum, finely diced
- 2 garlic cloves, crushed
- 500g minced beef
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 3 tablespoons tomato paste
- 400 g tin no-added-salt chopped tomatoes
- 250ml (1 cup) water or beef stock (or a mixture of both)
- 400 g tin red kidney beans
- 1/2 tablespoon fresh oregano leaves
- 2 tablespoons chopped fresh coriander (optional), plus extra coriander leaves to garnish
- Baked wholegrain tortillas, broken into chips, to serve (see tip)
- Sour cream, to serve
- Heat the oil in a large saucepan over medium heat. Cook the onion, carrot, capsicum and garlic, stirring, for about 5 minutes or until the onion is soft but not brown.
- Add the beef and cook, stirring, for about 5 minutes or until browned. Stir through the spices and cook for a further minute. Add the tomato paste, tinned tomatoes and stock or water. Reduce the heat and simmer, covered, for about 15 minutes.
- Remove the lid and simmer for a further 5 minutes, adding the kidney beans and herbs 1 minute before the end of the cooking time. Top with extra coriander leaves and serve with tortilla chips and sour cream.
- To make the toasted tortillas, lightly spray or brush wholegrain tortillas with olive oil. Bake in a 180C preheated oven for 10-15 minutes until golden.
- Depending on how many people there are in your family, you might like to freeze half of the chilli con carne for another meal.