Mexican Chili Con Carne
This mild chili is perfect over crunchy corn chips for a Nachos feast!
Servings Prep Time
6 10minutes
Cook Time
30minutes
Servings Prep Time
6 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Heat rice bran oil in a non stick pot or pan
  2. Finely slice the onions and garlic and add to the hot oil, fry off for one minute
  3. Add the cinnamon stick, and spices and fry off for a further 1 minute.
  4. Chop the red capsicum and grate the carrot, then add to the pan and fry off for another 1 minute
  5. Add the mince and season with salt and pepper.
  6. Stir the mince through the spices for 5 minutes until meat is brown
  7. Add the tin of tomatoes, tin of red kidney beans, tomato paste, beef stock and sugar.
  8. Simmer over a low heat for 30 minutes with the lid on or more until it thickens.
  9. Garnish with fresh chopper coriander and serve with brown rice or Nachos, eat and enjoy.
Recipe Notes

Equipment
Chopping board
Small knife
Measuring cups and spoons
Frying pan or pot with a lid
Wooden spoon
Tin opener

Optional Extras
1. For vegetarian option, substitute the mince with corn, mushrooms, capsicum or zucchini and an extra tin of 5 bean mix or chick peas
2. Serve with brown rice or over corn chips to make the best Friday night Nachos or tacos
3. Goes perfectly with our Holy Guacamole and fresh salsa
4. Start introducing some chilli to your child gradually – for the adults, dish up the kids portion first then add some spicy Jalapenos for that extra zing!

Adult Assistance
Using the fying pan