Special chilli con carne with avocodo salad

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 15
Servings 8
Time 15 min

Ingredients

  • 30
    ml
    olive oil
  • 2
    onions, chopped
  • 900
    g
    lean minced beef
  • 30
    ml
    cake flour
  • 25
    ml
    chilli powder
  • 15
    ml
    ground cumin
  • 15
    ml
    dried origanum
  • 820
    g
    cans peeled tomatoes
  • 2
    beef stock cubes, crumbled
  • 2
    ml
    salt
  • 2
    ml
    freshly ground black pepper
  • 2
    large red or green peppers, deseeded and diced
  • 410
    g
    can red kidney beans
  • 45
    ml
    fresh coriander, chopped
  • cooked rice, to serve
 

Method

20 min
 
Heat the oil and sauté the onions until golden. Add mince and stir continuously until browned. Sprinkle over the flour, spices and origanum then add the tomatoes, stirring until thickened. Stir in the stock cubes, seasoning and peppers. Cover and simmer gently for 15 minutes until the peppers are tender. Add the beans and coriander to the mince, return to the boil then serve with rice.
 

Read more on: beef
 

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