Michael Weldon's beef chilli con carne

Serve the family this chilli con carne for a dinner that really hits the spot. It uses spices and fresh herbs to create the perfect flavour.





  • Olive oil, to drizzle
  • 1 brown onion, finely chopped
  • 1 tbs smoked paprika
  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 1 tbs garlic powder
  • 500g beef mince
  • 400g can diced tomatoes
  • 1 red capsicum, finely chopped
  • 400g can red kidney beans, rinsed, drained
  • 2 cups rice, steamed
  • 1/2 cup (150g) sour cream
  • 50g corn chips, crushed
  • 50g sliced pickled jalapeños
  • 50g sliced pickled red onion
  • 50g shredded tasty cheddar
  • 1/2 bunch coriander sprigs



Heat a drizzle of oil in a frying pan over a high heat. Add the brown onion and cook for 2-3 mins or until onion softens. Add the paprika, ground coriander, cumin and garlic and cook for 1 min or until aromatic.


Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add the tomato along with half a can of water. Season and bring to the boil. Reduce heat to a gentle simmer. Cook for 30-40 mins, stirring occasionally, until the mixture thickens slightly.


Add the capsicum and kidney beans to the mince mixture. Cook, stirring, for 2-3 mins or until combined and heated through.


Divide the rice and mince mixture among serving bowls. Top with sour cream, corn chips, jalapeño, onion, cheddar and coriander sprigs to serve.

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.