This recipe is just what the doctor ordered. Serious comfort food that makes for awesome left overs. The secret ingredient? A couple of squares of dark chocolate. Adds a velvety decadence.
For vegetarians, simply throw in another can of legumes of your choice in place of the meat. This con carne is also excellent in burritos and tacos and can be served with mashed potatoes instead of rice
- 1 tbsp oil - we recommend Loving Earth coconut oil
- 1 large onion - diced
- 1 red capsicum - roughly chopped
- 2 garlic cloves, peeled - finely chopped
- Fresh chili - to taste - finely chopped
- 1 tsp paprika
- 1 tsp ground cumin
- 500g lean minced beef
- 300ml of tap water
- 400g can chopped tomatoes - We recommend Biofood Canned Tomatoes
- 2 tbsp tomato purée
- 1 can red kidney beans - We recommend Biofood Kidney Beans
- A couple of squares of dark chocolate. We recommend Alter Eco
- Basmati or Jasmine rice - We recommend rice from our pre packed bulk range
- Sour cream, to serve - we recommend Barambah Sour Cream
- Fresh, roughly chopped coriander
- Heat oil in a heavy bottomed saucepan and fry onion until translucent. This will take a few minutes on a medium heat.
- Add capsicum, chili and garlic taking care not to burn the garlic, stirring for appoximately 1-2 mins. Add paprika and cumin powder, stir for 1 minute
- Turn up heat, add mince meat, browning it lightly. There is no need to cook the mince right through as it will continue to cook throughout the entirety of the cooking time.
- Add water, canned tomatoes and tomato paste.
- Cover saucepan with a lid. Cook on a low heat for 20mins stiring intermitantly to make sure there is enough moisture (you can always add more water) and that the con carne isn't sticking to the bottom of the pan
- If you are having white rice with the con carne, now would be a good time to put it on
- Add drained kidney beans and cook for a further 10mins
- Break in the chocolate squares, allow them to melt. Add salt and pepper as needed
- Serve with sour cream, coriander and rice.