Recipe: Mushroom & chili con carne

Serves 4-6

  • 15ml oil
  • 2 onions, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 1 small red chilli, finely sliced
  • 2-5ml cayenne pepper (according to taste)
  • 5ml ground cumin
  • 3ml ground cinnamon
  • 500g lean beef mince
  • 30ml tomato paste
  • 410g can chopped tomatoes
  • 500ml beef stock
  • salt and milled black pepper
  • 400g can red kidney beans, drained, rinsed

To serve:

  • cooked white rice
  • finely diced toppings: tomato, red onion, avocado
  • fresh coriander leaves

Heat the oil in a pot over medium heat. Add the onion and cook for 3-4 minutes until it. Stir in the garlic, chili, cayenne pepper, cumin, and cinnamon, and cook for 1 minute. Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned. Sir in the tomato paste, chopped tomatoes, and beef stock. Season with salt and pepper and bring to the boil. Reduce the heat to low, and simmer for 35 minutes. Add the kidney beans and cook for 10-15 minutes. Serve with white rice, diced toppings, and coriander leaves (optional).

CHILLI & MUSHROOM CON CARNE (after)

Serves 4-6

  • 15ml oil
  • 2 onions, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 1 small red chilli, finely sliced
  • 2-5ml cayenne pepper (according to taste)
  • 5ml ground cumin
  • 3ml ground cinnamon
  • 250g lean beef mince
  • 250g Button Mushrooms, sliced
  • 30ml tomato paste
  • 410g can chopped tomatoes
  • 500ml beef stock
  • salt and milled black pepper
  • 400g can red kidney beans, drained, rinsed

To serve:

  • cooked white rice
  • finely diced toppings: tomato, red onion, avocado
  • fresh coriander leaves

Heat the oil in a pot over medium heat. Add the onion and cook for 3-4 minutes until it. Stir in the garlic, chili, cayenne pepper, cumin, and cinnamon, and cook for 1 minute. Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned. Add the mushrooms and cook for 3-4 minutes. Sir in the tomato paste, chopped tomatoes, and beef stock. Season with salt and pepper and bring to the boil. Reduce the heat to low, and simmer for 35 minutes. Add the kidney beans and cook for 10-15 minutes. Serve with white rice, diced toppings, and coriander leaves (optional).

This recipe was sponsored by SAMFA

Tamryn Sher
tamrynsher@gmail.com
No Comments

Post A Comment