Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 2tablespoons malt vinegar
- 400grams can borlotti beans, rinsed and drained
- 1 large onion, finely chopped
- 125grams cherry tomatoes, halved
- 1-2teaspoons ground chilli
- 2teaspoons ground cumin
- 2teaspoons honey
- 400grams can diced tomatoes
- 1 chorizo sausage, quartered lengthways and chopped
- 175grams pkt corn chips (to serve)
- 60grams baby spinach leaves
- 500grams beef mince
- 1tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 avocado, diced
- 1tablespoons tomato paste
Method
Step 1 of 3
Heat oil in a large casserole pan, add onion, garlic and chorizo. Cook, stirring over medium heat until onion is soft. Add beef, cook, stirring over high heat; breaking up with back of a spoon until dry and browned. Stir in tomato paste, spices, canned tomatoes, beans, vinegar, honey and 1 cup of water.
Step 2 of 3
Simmer partially covered for 20-30 minutes or until sauce has thickened slightly. Remove from heat. Stir in cherry tomatoes and baby spinach. Season to taste.
Step 3 of 3
Serve chilli con carne with diced avocado and corn chips. Tip 1: You can freeze the chilli con carne for up to 3 months, thawed overnight in the fridge. Tip 2: Swap corn chips for soft tortillas. Tip 3: For a vegetarian/vegan chilli swap the chorizo and beef with 2 cups grated carrot, add 1 teaspoon paprika and 1 can cannellini beans extra with remaining ingredients, omitting the sour cream.
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