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Beef and Mushroom Chilli Con Carne with a Cayenne Kick

Yields46 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins

 2tbs olive oil
 1 red onion, finely chopped
 250g finely chopped flat mushrooms
 1 bunch coriander, stems finely chopped, leaves picked
 400g beef mince
 1tbs tomato paste
 1tbs ground cumin
 1tbs smoked paprika, plus extra for sprinkling
 ┬╝tsp ground cayenne pepper
 2x400g can crushed tomatoes
 1x420g can kidney beans
 Sour cream and steamed rice to serve
1

Heat oil in a large deep sided fry pan over medium heat. Add onion, mushrooms then add chopped coriander root and cook for 4-5 minutes until softened.

2

Add mince and cook for 5 minutes to brown slightly. Add tomato paste and spices. Stir to coat the meat and cook for 2 minutes to caramelise slightly. Add tomatoes, kidney beans and 1 cup of water, bring to the boil. Reduce heat to medium-low and simmer for 15 minutes until thickened slightly. Season to taste.

3

Serve with rice, coriander leaves and sour cream sprinkled with extra paprika.

Nutrition Facts

Servings 46