Description
This mexican chili con carne recipe is a winner! It's a rich, hearty and affordable meal that the whole family will love! Naturally gluten-free & dairy-free.
Ingredients
Units
Scale
- 6 garlic cloves diced
- 1,5 onion diced
- 1 large red capsicum
- 1 large green capsicum
- 500g lean grass fed beef
- 2 tsp cumin powder
- 2 tsp chili powder
- 2 cans diced tomatoes
- 3 tbsp tomato paste
- Salt & pepper to taste
Instructions
- Add a drizzle of olive oil to a large pan or pot on medium heat. Add the garlic & onions, and saute for 5 minutes.
- Add the capsicum, salt & pepper to taste, and combine. Let it cook on medium heat for 15 minutes, or until the veggies are soft.
- Make a space in the middle of the pan, add the minced beef, cumin, chili powder, salt & pepper. Break apart the beef with a fork or spatula. Combine with the veggies and cook until is nicely brown (approx. 5 minutes).
- Add the canned tomatoes, tomato paste, combine, and cook on low heat for 45 minutes.
- Add the black beans, combine for another 5 minutes.
- Serve with some jalapenos and coriander on top!
Notes
- Patience is key amigos! I don't recommend cutting on the cooking time. Those 45 minutes cooking will develop a great flavour!
- This is also the kind of recipe that gets better after a day sitting on the fridge, so feel free to cook ahead!
- You can make this recipe on the slow cooker. Follow until the step 2 and then transfer to the slow cooker. Cook on high heat for 4 hours or low heat for 6 hours. Add the black beans after and cook for another 20 minutes.