This Chilli Con Carne is cooked in just one pot! Serve it over rice and with some corn chips for a hearty, warming meal full of Mexican spices.
Ingredients
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
500g beef mince
2-3 tsp Mexican spice mix
390g carton Rosella Condensed Tomato Soup
400g can chopped peeled tomatoes
400g can red kidney beans, drained and rinsed
½ cup (125ml) water
Steamed long grain rice, sour cream and corn chips to serve
2 tbsp chopped coriander
Method
Heat oil in a large deep pan over medium-high heat. Add onion and garlic. Cook for 3 minutes or until slightly softened
Add mince and cook, breaking up the lumps until brown and crumbly. Stir in Mexican spice mix and cook for another minute
Add condensed tomato soup, canned tomatoes, beans and water. Partially cover and simmer for 20-25 minutes or until meat has cooked and sauce has thickened. Serve with steamed rice, sour cream and corn chips. Garnish with chopped coriander
