This recipe definately had the right taste that I wanted in this comfort food and to relief of my children's tastebuds it's actually not that hot in taste - if you wanted to add more chilli powder in the beginning I am sure you could do so if you wish. I prefer to have the option of chilli flakes and jalapeno peppers on the table for the individual to add as desired.
Of course to ensure my cravings were completely satisfied I made a huge pot full, enough to freeze into individual meals for lunch or a quick dinner.
Chille Con Carne
Chille Con Carne
Points per serve: 6pts
cooking oil spray
1.2kgs gravy beef or casserole steak, fat trimmed and diced
2 large brown onions
4 teaspoons crushed garlic
4 tablespoons sweet paprika
1 tablespoon ground cumin
2 teaspoons ground coriander
1 packet (15g) taco seasoning
1 large green capsicum, deseeded and diced
1 large red capsicum, deseeded and diced
5 x 425 gram cans diced tomatoes
2 cups water
2 x 425 gram can red kidney beans, rinsed and drained
salt and pepper to taste
6 cups cooked rice, to serve3
Preheat oven to 160 deg C (if using). This dish is lovely cooked in a slow cooker also.
Heat a frying pan over a medium high heat. Spray with cooking spray and add beef in batches. Cook for 2 minutes each side or until browned. Transfer to a plate. If using a slow cooker put into dish. Continue with remaining beef until all cooked.
Add onion, garlic and spices to the frying pan and stir until fragrant approximately 1 minute. Stir in the tomatoes, capsicum and water until well combined. Salt and pepper to taste.
Pour into slow cooker, if using. Mix through the red kidney beans and cook on high for 3 - 5 hours or on slow 7 - 8 hours.
Otherwise return beef to frying pan and heat. Pour into large casserole dish with a tight fitting lid. Stir in kidney beans and bake in the oven for 3 - 4 hours or until beef is tender.
Serve with steamed rice and other condiment you like, such as sour cream, grated tasty cheese or even jalapeno peppers if you want some extra heat!!