This authentic Chilli con Carne recipe is a delicious Mexican dinner recipe made even better with mushrooms
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
400g lean beef mince
400g Cup Mushrooms, chopped
2 cups tomato passata sauce
400g can red kidney beans, drained, rinsed
Warm tortillas, diced avocado and low-fat yoghurt, to serve
Method
Preheat oven to 130°C fan forced. Heat oil in a flameproof casserole dish over mediumlow heat. Add the onion, garlic, chilli, cumin, coriander and cinnamon and cook, stirring often for 8 min or until onion is soft
Increase the heat to high, add mince and cook, stirring to break up the lumps, for 10 min until brown. Add the mushrooms and cook a further 5 min
Stir in the passata, season with a little salt and pepper and bring to the boil. Cover and place into the oven to cook for 1 1/2 hours
Stir in the beans, return to the oven and cook uncovered for further 20-30 min or until beans are warmed through
