chilli con carne

Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice

Easy beef burritos

sunflower oil

onion,finely chopped

garlic cloves,very finely chopped

tbsp cumin

tbsp coriander

cayenne pepper(more if you want it spicier)

oregano

beef mince

golden caster sugar

tbsp wine vinegaror cider vinegar

can chopped tomatoes

can black beansor kidney beans,

flour tortillas

cooked rice,or our Mexican tomato rice (see recipe below right)

Heat the oil in a large pan – a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.

Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.

To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

The classic 'chilli con carne' made with beans and minced beef is more of a Tex-Mex recipe. In Mexico, home cooks make carne con chilli for their families, using cubed beef or pork in a rich chilli sauce with or without tomatoes, with beans and or rice on the side. Serve this version with corn tortillas and any number of your favourite toppings.


Carne Con Chile

grams/1¾oz

tomatoes

garlic cloves, skin on

lard oil

steak,

onion,

tsp cumin

allspice berries, bruised

bay leaf

salt

tbsp chipotles en adobo

12–18 corn tortillas

200 milliliters/7fl oz soured cream

Lancashire cheese, crumbled

avocado, stone removed, peeled and diced

radishes, finely sliced

Carne con chile

Recipe video above. My signature Chili recipe, made with pulled beef! The sauce has richer, more complex flavours that you can never achieve using ground / mince beef like traditional Chilli Con Carne. If you&#x27;re out of time, skip browning the beef - then it&#x27;s a 5 minute prep job, &quot;set and forget&quot;. Freezes exceptionally well.

Shredded Beef Chili Con Carne

beef

olive oil

tsp EACH salt and pepper

garlic (, minced)

onions (, diced (brown, yellow, white))

red capsicum/bell pepper (, seeds removed and diced)

(125 milliliters) beef broth/stock ((or water))

beans

tomato

tomato paste

(250 ml) beef broth/stock

tbsp EACH cumin, onion powder, garlic powder, oregano, smoked paprika ((or plain paprika))

tsp cayenne pepper (,

tsp black pepper

tbsp cornflour / corn starch

Cut the beef into four equal sizes. Season with salt and pepper.

Heat 1/2 the oil in a heavy based skillet over high heat. Brown beef well all over - about 1 1/2 minute on each side, then remove onto a plate.

Brown Beef (Note 2)

Add a touch more oil if needed.

Add the garlic, onion and capsicum (bell peppers) and saute until caramelised, around 2 to 3 minutes.

Add 1/2 cup beef broth, bring to simmer, scraping the bottom of the skillet to dissolve brown bits into the liquid. Simmer for 30 seconds then scrape it all into the slow cooker.

Saute Aromatics

In the slow cooker, add the beans, tomato, tomato paste, beef broth and Chili Spices. Stir, then add beef - it won&#x27;t be fully submerged, beef juices will raise liquid level (see video).

Cook on low for 8 hours.

Remove beef from slow cooker and shred with two forks.

Slow Cook!

Mix cornflour and 1/4 cup beef stock, then pour into slow cooker. Add beef, then slow cook for a further 20 minutes to allow sauce to thicken.

Adjust seasoning to taste with salt and pepper.

Thicken Sauce

Serve with garnishes of choice, such as sour cream, guacamole or diced avocado, grated cheese, coriander/cilantro. Serve either with corn chips or cornbread for dunking, or serve over rice!

To serve

Recipe video above. Everybody's favourite Chili, nice and saucy! Made with a from-scratch Chili Powder rather than a store bought mix. Make a quick midweek version though when you've got the time, it's well worth slow cooking. See notes for Serving and Topping options!

Chilli Con Carne

onion (, diced (brown, white, yellow))

red capsicum ((bell pepper), diced)

/ 28 oz can crushed tomato

beef bouillon cubes (, crumbled (Note 1))

tsp sugar ((any type))

Salt and pepper

cayenne pepper ((adjust to taste) (Note 2))

paprika powder

cumin powder

garlic powder ((or onion powder))

onion powder

Rice, corn chips, tortillas ((Note 5

Sour cream, yoghurt, grated cheese, coriander./cilantro ((Note 6 for more))

Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.

Turn heat up to high and add beef. Cook, breaking it up as you go, until mostly browned.

Add Chili Spice Mix. Cook until beef is browned all over. (This step helps release extra flavour from the spices)

Add remaining ingredients, with 1/2 cup of water for Quick Cook or 1 1/2 cups for Slow Cook. Bring to simmer, then adjust heat per step below:

Quick Cook - 20 to 40 minutes, uncovered, on medium low heat so it's bubbling gently; OR

Slow Cook - 1.5 hours to 2 hours, covered, on low heat so it's bubbling very gently. (Note 3 Slow Cooker)

Adjust salt and pepper to taste just before serving.

Serve over rice, or ladle into bowls and serve with corn chips or warm tortillas on the side with Toppings of choice (Note 6). See Note 7 for more serving options. My usual: Either over rice or with corn chips, always with sour cream, cheese and coriander.

If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate

Chicken mole with coriander rice

ancho chillies

chicken thighs, skins removed

onions, chopped

½ tsp cinnamon

garlic cloves, roughly chopped

raisin

peanut butter

tbsp chipotle paste

can chopped tomato

dark chocolate(look for one with at least 70% cocoa solids)

red onion,

juice 1 lime, plus wedges to serve (optional)

soured cream

long grain rice

coriander,

limesand juice of 1

Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. If you can&rsquo;t find anchos, grill red peppers until they&rsquo;re really&nbsp;blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.

Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don&rsquo;t overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.

Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.

Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it&rsquo;s getting a little too thick, add some of the chilli soaking liquid or some water.

Cook the rice following pack instructions. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges, if you like.

This recipe is simple and inexpensive, since it uses mainly canned ingredients. It's perfect for a weeknight dinner or when feeding the crowd.

Chilli con carne 30 min

500 g/ 17,6 oz

onion

garlic

500 g/ 17,6 oz canned kidney beans, drained and rinsed

300 g/ 10,5 oz canned sweet corns, undrained

800 g/ 28 oz canned tomatoes, undrained

cumin

sugar

water

salt, pepper and paprika (to taste)

olive oil (to brown the meat)

Heat the oil in a pot at medium-high. Add minced meat and fry until brown. While the meat is in the pot, finely cut the onion and garlic and add to the pot and stir.

After 2 minutes, add tomato paste and mix well. Then add the remaining ingredients, except the beans and stir to combine. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.

After 15 minutes, add the drained kidney beans and let simmer for another 10 minutes. Garnish with fresh parsley, if desired and serve immediately. I served it with baguette, but you can also serve it with basmati rice.

Take everything you like about chilli con carne – the meat, beans, tomatoes, and chilli – turn it into soup, and serve it with spicy nachos.

Chilli bean soup

vegetable oil

onion, chopped

tsp coriander

cayenne

hot paprika

red capsicum, finely chopped

(250 milliliters) tomato juice

can red kidney beans, rinsed, drained

A good slow-cooked beef and bean chilli always goes down a storm in my house. Make a big batch of this on Sunday, then freeze any leftovers for another night. It’s brilliant spooned over a baked sweet potato, says Jamie.

Sunday night chilli con carne

carrots, chopped

celery stalks, trimmed, chopped

garlic cloves, chopped

beef brisket

tbs cumin

tbs coriander

tbs smoked paprika (pimenton)

cocoa powder

can adzuki beans

kidney beans

sweet potatoes

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Made with turkey mince, this better-for-you chilli con carne will be a firm family favourite.

Healthier turkey chilli con carne

tbsp extra virgin olive oil

red capsicum, deseeded, finely chopped

red onion, finely chopped, plus extra, to serve

garlic cloves, finely chopped

turkey mince

can finely chopped tomatoes

milliliters (1 1/2 cups) salt-reduced chicken stock or water

paprika

cinnamon

can black beans, rinsed, drained

White corn chips,

Greek-style yoghurt, to serve

Avocado, sliced, to serve

coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5576687961001&=domain=taste

5348771529001-5576687961001

This veggie packed chilli con carne is a weeknight winner- and it helps make an awesome lunch the next day! A one pot wonder the whole family will love.

Veggie packed chilli con carne

onion (diced)

garlic (minced)

yellow capsicum (diced)

tsps paprika

garlic powder

tsps oregano

tsp chilli flakes (adjust

tsps beefstock powder

carrot (diced)

zucchini (diced)

crushed tomatoes

passata

tin of black beans (drained and rinsed)

frozen corn

Coriander

Add the olive oil to a deep lidded frypan over medium heat (I love this pan from RACO SmartRelease).

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