How to Make Mexican Chili Con Carne

Instructions

• 1

  Heat up a large frying pan over medium heat of the stove and then pour in 1 tablespoon of extra virgin olive oil.
• 2

  Once the olive oil heats up; add in the chopped brown onion, crushed garlic and the seeded red capsicum.
• 3

  Stir cook the mixture for 3 to 5 minutes or until the onion becomes tender.
• 4

  Top the onion mixture with 1 tablespoon of ground cumin, 2 teaspoons powdered coriander, 2 teaspoons of sweet paprika and 1 to 2 pinches of dried chili flakes.
• 5

  Cook it for 1 to 2 minutes or until aromatic, stirring gently.
• 6

  Stir in 500g of beef mince and break up all the possible lumps.
• 7

  Now cook it for another 5 to 8 minutes or until the minced beef changes its colour to light brown.
• 8

  Add in 400g of rinsed and drained kidney beans and same ratio of Heinz Big Red tomato soup.
• 9

  Mix up the ingredients and cook for 5 minutes or until the sauce condenses slightly, stirring occasionally.
• 10

  In the meantime, place the halved avocado in a bowl and mash it, using the back side of a fork or a spoon. Continue mashing until it is almost smooth.
• 11

  Top the mashed avocado with 2 teaspoons of fresh lime juice and sprinkle with salt and freshly ground black pepper.
• 12

  Stir the mixture to mix up the ingredients, using a spoon.
• 13

  Remove the chili con carne from heat and divide it equally among four medium serving bowls.
• 14

  Top with the avocado mixture and sprinkle with some freshly chopped coriander leaves.
• 15

  Your Mexican Chili Con Carne is ready; dish it up with some warm tortilla/corn chips and fresh lime wedges.