Chilli Con Carne

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INGREDIENTS

  • 2 teaspoons olive oil
  • 125g rindless bacon, roughly chopped • 750g lean beef mince • 2 medium brown onions, finely chopped
  • 2 medium red capsicums, chopped
  • 3 garlic cloves, crushed
  • 1 long red chilli, chopped
  • 2 tablespoons Mexican chilli powder
  • 800g can chopped tomatoes
  • 400g can red kidney beans, drained, rinsed
  • toppings, to serve

METHOD

  • Step 1 Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
  • Step 2 Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
  • Step 3 Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
  • Step 4 Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve chilli with toppings