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Chilli Con Carne

A recipe from the Good Food collection.


Chilli Con Carne
Chilli Con Carne
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
2 tablespoons ground cumin
1½ teaspoons chilli powder
600 g beef mince
400 g can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried thyme
2 cups (500 ml) beef stock
1 teaspoon sugar
300 g can red kidney beans, rinsed and drained
1 cup (125 g) grated Cheddar
½ cup (125 g) sour cream
2 tablespoons finely chopped fresh coriander leaves
corn chips, to serve 


  1. Heat the oil in a large saucepan over medium heat, add the onion and cook for 5 minutes, or until starting to brown. Add the garlic, cumin, chilli powder and mince, and cook, stirring, for 5 minutes, or until the mince has changed colour. Break up any lumps with the back of a wooden spoon. Add the tomato, tomato paste, herbs, beef stock and sugar, and stir to combine. Reduce the heat to low and cook, stirring occasionally, for 1 hour, or until the sauce is rich and thick. Stir in the beans and cook for 2 minutes to heat through.
  2. Divide the chilli con carne among six serving bowls, sprinkle the cheese over the top and dollop with a tablespoon of sour cream. Garnish with the coriander. Serve with corn chips or rice.
Nutrition Per Serve:


Protein 30 g;
Fat 30 g;
Carbohydrate 11 g;
Dietary fibre 5 g;
Cholesterol 111 mg;
1809 kJ (432 cal)
Main ingredient:
Beef, Beans, Tomato
American (US)

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