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Beef & Pork Chilli Con Carne

Beef & Pork Chilli Con Carne

By: Raquel Neofit

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!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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