Chilli con carne

Recipe from: 11/3/2005 12:00:00 AM

Ingredients 18
Servings 4
Time 20

Ingredients

  • 30
    ml
    Meat: oil
  • 1
    onion, finely chopped
  • 1
    garlic clove, finely chopped
  • 400
    g
    lean mince
  • 410
    g
    chopped tomatoes
  • 310
    g
    kidney beans, drained
  • 1
    bay leaf
  • 4
    chillies, finely chopped
  • 5
    ml
    salt to taste
  • 2
    ml
    brown sugar
  • 1
    Guacamole: avocado, peeled and pip removed
  • 1
    garlic clove, crushed
  • 1
    ml
    salt
  • 0.50
    small onion, finely chopped
  • 5
    ml
    lemon juice
  • 1
    small green pepper, finely chopped
  • 10
    ml
    chopped fresh coriander
  • 4
    tortillas
 

Method

15
 
Meat Heat the oil in a heavy-based saucepan and fry the onion and garlic until golden brown. Add the meat and brown. Add the remaining ingredients. Stir gently, cover and simmer for 60 minutes over low heat. Remove the bay leaf.

Guacamole Dice the avocado. Add the remaining ingredients and mix lightly. Divide the meat mixture among the tortillas and spoon a little of the guacamole on top of each. Roll up the tortillas. The guacamole may also be served separately.

 

Read more on: shallow-fry  |  fruit
 

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