Chilli Con Carne
Serves: Prep time: 10 minutes | Cook time: 30 minutes | Serves 4-6 | Difficulty: Easy
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 500g beef mince
- 2-3 tsp Mexican spice mix
- 390g carton Rosella Condensed Tomato Soup
- 400g can chopped peeled tomatoes
- 400g can red kidney beans, drained and rinsed
- ½ cup (125ml) water
- Steamed long grain rice, sour cream and corn chips to serve
- 2 tbsp chopped coriander
Heat oil in a large deep pan over medium-high heat. Add onion and garlic. Cook for 3 minutes or until slightly softened.
Add mince and cook, breaking up the lumps until brown and crumbly. Stir in Mexican spice mix and cook for another minute.
Add condensed tomato soup, canned tomatoes, beans and water. Partially cover and simmer for 20-25 minutes or until meat has cooked and sauce has thickened. Serve with steamed rice, sour cream and corn chips. Garnish with chopped coriander.
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