Easy Chilli Con Carne

A very easy to make chilli con carne recipe using minced beef, chilli spices and 3 store cupboard ingredients – tinned tomatoes, tinned button mushrooms and the classic tinned red kidney bean. Low in fuss and spicy heat, especially good for those seeking a simple plain main meal. Delicious with boiled rice and a dollop of simple avocado guacamole.

30 minutes

1 hour +

170ºC

Ingredients

500g beef mince
2 medium onions

- red or white, roughly chopped
2 tbsp olive oil
2-4 cloves of garlic

- roughly chopped
1 x 400g tin chopped tomatoes
1 x 400g tin button mushrooms

- drained, halved if too big
1 x 400g tin kidney beans

- drained, washed
Spice
1-2 tsp chilli flakes
2 tsp hot paprika powder
1-2 dried bay leaves
Seasoning
Sea salt

- to taste
Freshly ground black pepper

- to taste
Avocado Guacamole
1 large ripe avocado

- peeled, stone removed
1 lemon

- juice only
1 tbsp plain thick Greek yoghurt
1 clove garlic

- crushed, optional
Dash of tobacco hot sauce

- optional
Freshly ground black pepper

Instructions

Make chilli:
01 Heat oil in a large oven proof pan. Add onions and cook 3 minutes. Add minced beef, garlic, chilli flakes and paprika. Stir well. Season. Add mushrooms, kidney beans and chopped tomatoes. Stir well. Add can of cold water. Add bay leaves. Stir well and cover. Bring to a gentle simmer. Place in the oven and cook for at least one hour.
Make avocado guacamole:
02 In a small bowl mash the avocado and lemon juice using a fork. Add the thick yoghurt, garlic and tobacco sauce (if using). Mix well to form a thick, smooth paste. Spoon into a serving bowl, top with a grind of black pepper and cover with cling film. Leave in fridge until required.
Serve chilli:
03 Remove from oven and check seasoning. Take to the table hot, serve with rice and a dollop of avocado guacamole.