Chilli Con Carne

Spicy beef mince with tomatoes and beans.

Serve over baked jacket potatoes, rice or in taco shells. Accompany with a salad.

• 500 g lean beef topside mince
• 2 tsp canola oil
• 1 onion, finely chopped
• 1 tsp crushed garlic
• 1/4 cup tomato paste
• 400 g can tomatoes, with their juice
• 1 tsp sugar
• 290 g can red kidney beans, drained
• 1/2 tsp Mexican chilli powder, or to taste
• 1 Tbsp chopped parsley

Directions:

1. Heat oil on high in a large deep frypan. Fry onion and garlic for 1-2 minutes.
2. Add mince stirring constantly until well browned. Note: mince should be well cooked until no longer pink.
3. Stir in remaining ingredients. When boiling, reduce to low heat, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) for 20 minutes. Stir occasionally.

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Reproduced with permission from CalorieKing.com.au. All material copyright CalorieKing.com.au