a bit of a take on chilli con carne, but i reckon its better…. this dish is full of depth and flavour, and super warming on a cold night. with the garnishes, the dish is also fun and full of texture.
add more chilli if you love it hot (like me!) – the sour cream and garnishes will reduce the heat a little, so be a bit bold! 🙂
serve with crusty bread, or make some rice to serve. my version pictured has lettuce since i am currently low carb.
i use black beans instead of kidney beans because black beans come with no added sugar in the can …. please check the ingredients on all your purchases! sugar gets added in, in the most unexpected and unnecessary places….!
serves 2 (with leftovers, which is always good for lunch eh….)
for the mince
600gm beef mince
1 brown onion, finely sliced
5 garlic cloves, crushed
1 tblsp, chipotle chillis in adobo sauce, roughly chopped (i use la morena)
3 tsp coriander powder
2 tsp cumin powder
1/2 tsp allspice powder
1 tsp paprika
1 tsp chipotle powder (optional)
1 tsp liquid smoke (optional)
1 400gm can crushed tomatoes
2 tblsp tomato puree
1 cup beef stock (i use simon gaults)
1 400gm can black beans, drained and rinsed
2 cups fresh coriander
garnishes (all optional but this is how i like it)
brown rice (cook according to instructions) or sliced iceberg lettuce (the no carb option)
fresh coriander, roughly chopped
colby cheese, grated
for the mince
use a frypan or casserole dish that has a lid.
heat fry pan to high. add oil. season mince with salt liberally. add the mince to the frypan and brown.
remove mince from the pan and turn frypan down to medium.
add the onion, garlic and chipotle chilli to the frypan and soften.
add the dry spices (coriander, cumin, chilli, allspice and paprika) and stir to combine. fry til fragrant.
add the canned tomato, tomato paste, liquid smoke and beef stock to the onion and spices. add the mince back into the frypan. stir to combine.
cover and simmer for at least 30 mins… the longer the better, i usually simmer for an hour or so.
cook the rice now (if using). my version pictured has iceberg lettuce as i am currently reducing my carb intake.
add the 2 cups of chopped coriander to the mince just before serving.
place lettuce or rice on plate. top with mince.
garnish with the grated cheese, chopped tomato, chopped gherkins and fresh coriander.
serve with sour cream on the side.