RECIPE | Beef & mushroom chilli con carne

Serves: 4 - 6

Ingredients:

15ml (1 tbsp) oil

2 onions, peeled, finely chopped

2 garlic cloves, crushed

1 small red chilli, finely sliced

2-5ml cayenne pepper, or more to taste

5ml (1 tsp) ground cumin

3ml ground cinnamon

250g lean beef mince

250g button mushrooms, sliced

30ml (2 tbsp) tomato paste

1 x 410g can chopped tomatoes

500ml (2 cups) beef stock

Salt and freshly ground black pepper

1 x 400g can red kidney beans, drained and rinsed

To serve:

Cooked white or brown rice

Finely diced toppings like tomato, red onion and avocado, optional

Fresh coriander leaves

Method:

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