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Chilli Con Carne

serves

6

people

Serves

prep-time

10

minutes

Preparation Time

recipe-type

90

minutes Stove Top

Cooking Time

Ingredients
  • To Make:
  • 2 tbsp (40 mL) oil
  • 2 onions, chopped
  • 1 air cured chorizo, chopped
  • 1 kg minced beef
  • 2 tbsp KEEN’S Chilli Blend
  • 1 tbsp McCormick Oregano Leaves
  • 1 x 400 g can diced tomato
  • 1 x 400 g can red kidney beans, rinsed, drained
  • 1 ½ cups (375 mL) beef stock
  • Cooked brown rice and quinoa combination
  • Fresh coriander
  • To serve suggestions
  • toasted tortillas
  • guacamole
  • sour cream
  • fresh tomato and coriander salsa
Directions
  1. Heat oil in a large heavy-based saucepan over medium heat. Add onion and chorizo, cook until onions brown. Add beef and continue cooking, browning meat well.
  2. Stir through KEEN’S Chilli Blend, McCormick Oregano Leaves, tomato, kidney beans and stock. Bring to the boil then reduce heat and cook, stirring occasionally, for 1 hour until sauce thickens.
  3. Serve over rice & quinoa with your choice of suggested accompaniments and fresh coriander.
Recipe Tip

This chilli con carne packs a punch in the heat stakes however could be considered mild by others. Take this opportunity to fine tune your preferred heat level and decrease or increase the KEEN’S Chilli Blend in the recipe or sprinkle a little extra on top.

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