Description
An all-time classic, family-friendly recipe for a comforting, syn-free chilli con carne that everyone will love.
Ingredients
- 500g lean minced beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 can (400g) chopped tomatoes
- 400g kidney beans, drained and rinsed
- 2 tbsp tomato purée
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder (or more to taste)
- Salt and pepper to taste
- Fresh coriander (optional, for garnish)
Instructions
- Heat a large non-stick skillet over medium heat. Add the chopped onion and bell pepper, sauté for about 5 minutes until softened and fragrant.
- Add minced garlic and cook for another minute, stirring constantly.
- Add the minced beef to the skillet, stirring well to break it up and cook until browned, about 5-7 minutes.
- Drain any excess fat from the beef.
- Stir in the chopped tomatoes, kidney beans, tomato purée, cumin, smoked paprika, chili powder, salt, and pepper.
- Bring everything to a gentle simmer, then reduce the heat and let it cook for about 20 minutes, allowing flavors to meld.
- Taste and adjust spice level if desired. Serve hot, garnished with fresh coriander if using.
Notes
Chilli tastes better the next day as the flavors develop. Store in an airtight container for 3-4 days in the refrigerator, or freeze for up to 2 months.