Beef Chilli Con Carne
Easy dinner prep...
As much as I love cooking there are some nights where you just can't be bothered. Having to cook every meal from scratch adds up to a decent chunk of time over the day so when I do cook I try to cook in bulk which is where this recipe comes in. Chilli con carne is a weekly staple in my cooking just because it is delicious, nutritious and can go with anything or just be eaten on its own. I usually double this amount (1kg of ground beef) because then in 45-60 minutes you have 6-8 delicious meals prepped which is an entire week of dinners if wanted. This recipe is from episode 5 of my Day of Eating video series.
Servings: 4
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Bulk Ingredients:
500g ground beef
2 medium red onions
2 garlic cloves
8 cherry tomatoes
1 bell pepper
1-4 chillis
240g red kidney beans
400g chopped tomatoes
Handful of fresh coriander
Spices:
2 tsp ground cumin
2 tsp smoked paprika
1 tsp oregano
10g dark chocolate (optional)
Salt & pepper
Method:
Start by preparing the onion, garlic, chilli, pepper and tomatoes before adding them to a oiled pan on medium-high heat.
Sauté the vegetables for 3-5 minutes or until the onions become slightly translucent. Then add the ground beef and break into small chunks.
Brown the ground beef for an additional 5 minutes before adding the chopped tomatoes, ground cumin, paprika, oregano, salt & pepper and dark chocolate. Stir well until combined then cover for 15 minutes on medium-low heat.
Remove the lid and add the drained red kidney beans and stir well. Cover for a further 15 minutes or up to 30 minutes on low heat.
When ready to serve add a handful of chopped coriander and mix in evenly.
This dish is great by itself or served with rice, steamed vegetables and especially guacamole. However you have it, enjoy!
Storage:
Chilli con carne will keep in a sealed container for 3-4 days in the refrigerator and up to 3 months in the freezer.