Chilli con carne nachos

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.

4

15m

1h 45m

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

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.

Dietary Information

Kid-friendly

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.