Take the time to slow cook the beef mince for this much loved Mexican meal, then serve on corn chips for next level nachos with all the toppings.
Serves44
Cook time1 hr 45 mins1 hour 45 minutes
Prep time15 mins15 minutes
Ingredients
1 avocado, peeled, stoned, mashed
2 tbs sour cream
2 tsp chilli sauce
Sliced jalapeño chilli, to serve
Sliced birdseye chilli, to serve
Corn or tortilla chips, to serve
Chilli con carne
1 tbs olive oil
1 brown onion, finely chopped
1 green capsicum, seeded, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1 long red chilli, seeded, finely chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp dried oregano
500g Coles Australian No Added Hormones Beef Mince
½ cup (100g) dried black beans
2 x 400g cans diced tomatoes
2 tbs tomato paste
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the chilli con carne, heat the oil in a large saucepan over medium heat. Add the onion, capsicum, carrot, celery, garlic and chilli. Cook, stirring, for 5 mins or until onion softens.
Step 2
Add the cumin, coriander, paprika and oregano and cook, stirring, for 1 min or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour.
Step 3
Stir in the beans, diced tomato and tomato paste. Bring to a simmer. Reduce heat to medium-low and cook, partially covered, stirring occasionally, for 1½ hours or until the sauce thickens and the beans are tender.
Step 4
Spoon the chilli con carne into a large serving dish. Top with the avocado and sour cream and drizzle with chilli sauce. Sprinkle with combined chilli. Serve with the corn or tortilla chips.
Nutrition Information
PER SERVE
Energy: 1889kJ/452 Cals (22%)
Protein: 39g (78%)
Fat: 19g (27%)
Sat fat: 7g (29%)
Carb: 26g (8%)
Sugar: 12g (13%)
Fibre: 10g (33%)
Sodium: 321mg (16%)
Chilli con carne nachos
Serves44
Cook time1 hr 45 mins1 hour 45 minutes
Prep time15 mins15 minutes
Ingredients
1 avocado, peeled, stoned, mashed
2 tbs sour cream
2 tsp chilli sauce
Sliced jalapeño chilli, to serve
Sliced birdseye chilli, to serve
Corn or tortilla chips, to serve
Chilli con carne
1 tbs olive oil
1 brown onion, finely chopped
1 green capsicum, seeded, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1 long red chilli, seeded, finely chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp dried oregano
500g Coles Australian No Added Hormones Beef Mince
½ cup (100g) dried black beans
2 x 400g cans diced tomatoes
2 tbs tomato paste
Description
Take the time to slow cook the beef mince for this much loved Mexican meal, then serve on corn chips for next level nachos with all the toppings.
Method
Step 1
To make the chilli con carne, heat the oil in a large saucepan over medium heat. Add the onion, capsicum, carrot, celery, garlic and chilli. Cook, stirring, for 5 mins or until onion softens.
Step 2
Add the cumin, coriander, paprika and oregano and cook, stirring, for 1 min or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour.
Step 3
Stir in the beans, diced tomato and tomato paste. Bring to a simmer. Reduce heat to medium-low and cook, partially covered, stirring occasionally, for 1½ hours or until the sauce thickens and the beans are tender.
Step 4
Spoon the chilli con carne into a large serving dish. Top with the avocado and sour cream and drizzle with chilli sauce. Sprinkle with combined chilli. Serve with the corn or tortilla chips.
