Beef: Beef Dishes: Chilli Con Carne
Spicy beef mince with tomatoes and beans.
Author: Meat & Livestock Australia
Date: April 22, 2005
Suggestions: Serve over baked jacket potatoes, rice or in taco shells. Accompany with a salad.
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 35 mins
500 g lean beef topside mince
2 tsp canola oil
1 onion, finely chopped
1 tsp crushed garlic
1/4 cup tomato paste
400 g can tomatoes, with their juice
1 tsp sugar
290 g can red kidney beans, drained
1/2 tsp Mexican chilli powder, or to taste
1 Tbsp chopped parsley
Heat oil on high in a large deep frypan. Fry onion and garlic for 1-2 minutes.
Add mince stirring constantly until well browned. Note: mince should be well cooked until no longer pink.
Stir in remaining ingredients. When boiling, reduce to low heat, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) for 20 minutes. Stir occasionally.
Serving suggestions and garnishes not included in recipe analysis.
|Saturated Fat:||3.0 g|
|Calcium:|| - |
|Total Sugars:|| - |