Beef & Pork Chilli Con Carne
Beef & Pork Chilli Con Carne
This is one of those recipes that just gets better with time! You can cook it up to five days ahead or a few weeks and stash it in the freezer until you need it. It’s also one of those recipes that can be double batched for those nights when you want a hearty dinner but just don’t have time to cook on the day.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 3 tbsp olive oil
- 1 jar passata
- 2 onions, finely diced
- Juice 1 lime
- 2 carrots, finely diced
- Salt & pepper
- 1 tsp salt
- 2 cups water or stock
- 500g beef mince
- 2 avocados, roughly mashed
- 500g pork mince
- Juice 1 lime
- 2 tbsp tomato paste
- 1 small red onion, finely diced
- 2 red chillies, finely chopped
- 1 red chilli, finely diced
- 2 tbsp cumin
- Handful coriander, roughly chopped
- 2 tbsp chilli powder
- 1 tub sour cream, to serve
- 1 tbsp ground ginger
- Fresh coriander leaves, to serve
- 2 tins chopped tomatoes
Method
- Heat a deep pan over medium heat and add olive oil, onions, carrot and salt and sauté until soft.
- Add mince and cook until it starts to darken. Keep stirring to break up the mince.
- Add tomato paste and cook for 2 mins, stirring.
- Add chilli and spices and cook until fragrant.
- Add tomatoes, passata and season with salt and pepper. Stir to combine and add 1 cup of water. If the con carne looks thick, add the second cup.
- Simmer over very low heat for 2 hours.
- To make the guacamole, combine all ingredients in a bowl.
- Serve with guacamole, sour cream, remaining chilli and coriander.
- Tip: You can use yoghurt instead of sour cream if preferred.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
