Preparation time is 10minutes
Cook time is 2hours
Total time is 2hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
20 Ingredients
Number of servings
4
- 1 green capsicum, deseeded and roughly chopped
- 1 red capsicum, deseeded and roughly chopped
- 1 onion, roughly chopped
- 1 jalapeño, roughly chopped
- 2tablespoons olive oil
- 2 cans chopped tomatoes
- 340grams sweetcorn, drained
- 133grams red kidney beans
- 133grams black beans
- 133grams cannellini beans
- 3 cloves garlic, finely chopped
- 450grams minced beef
- 1/2teaspoons salt
- 1/2teaspoons freshly ground black pepper
- 1teaspoons chilli flakes
- 1tablespoons chilli powder
- 1tablespoons ground cumin
- 4 slices Southern-style cornbread (to serve)
- 1/4 cup Cheddar cheese, grated (to serve)
- 2tablespoons soured cream (to serve)
Description
A big pot of chilli is an easy way to make a little meat go a long way.
Method
Step 1 of 3
Combine the capsicums, onion, and jalapeño in a Dutch oven or large flameproof casserole with a drizzle of oil. Add the tomatoes, sweetcorn ,and beans. Stir well to incorporate.
Step 2 of 3
In a heavy-based frying pan, heat the remaining oil over a medium heat. Add the garlic and fry for 1 minute, then add the beef and cook, stirring occasionally, for 3-4 minutes, or until browned all over. Transfer to the casserole, season with the salt and pepper, and add the spices.
Step 3 of 3
Place the uncovered casserole over a low heat and simmer for 2 hours, stirring occasionally, or until the vegetables are tender. Alternatively, place the dish in an oven preheated at 180°C. Season to taste. Serve hot with cornbread, Cheddar cheese, and soured cream.
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