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Chipotle Chilli Con Carne

Chipotle Chilli Con Carne with Guacamole

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Try this vibrant con carne full of warmth from smokey chipotle chillies. Serve with guacamole and your favourite nacho chips.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 2:0 hours
Categories: Beef & Veal, Mains, Mexican
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Chipotle Chilli Con Carne

¼ C (60 ml) Westfalia Plain Avocado Oil
1 large onion, peeled and chopped
1 red pepper, deseeded and chopped
500 g beef mince
2 garlic cloves, peeled and finely chopped
50 g tomato paste
2-3 chipotle chillies in adobo, chopped or to taste (available in speciality stores)
2 Tbsp (30 ml) paprika
1½ Tbsp (22,5 ml) ground cumin
1½ Tbsp (22,5 ml) ground coriander
1 tsp (5 ml) ground cinnamon
¼ C (60 ml) malt or red wine vinegar
2 x 410 g tins chopped tomatoes
1 C (250 ml) beef stock
2 Tbsp (30 ml) soy sauce
2 Tbsp (30 ml) brown sugar
1 x 410 g tin red kidney beans, drained
sea salt and freshly ground black pepper

To Serve

100 g cheddar cheese, grated
1-2 x 200 g tubs Westfalia Plain Guacamole
2 pickled jalapeños, sliced (optional)
2 red chillies, sliced (optional)
handful fresh coriander leaves
6 baby tomatoes, sliced or quartered (optional)
2 limes, quartered
1 x 250 g packet tortilla corn chips

Chipotle Chilli Con Carne

Place a large pot over a medium-high heat. Add the Westfalia Plain Avocado Oil and heat. Add the onion and red pepper and sauté for 5-7 minutes until softened. Add the mince and sauté until it has browned. Add the garlic, tomato paste, chipotle and spices and fry for 2-3 minutes.

Add the vinegar to deglaze the pan and then cook for another minute. Add the tins of tomato, beef stock, soy sauce and brown sugar. Place the lid on and bring to a boil. Reduce the heat, place the lid at an angle and simmer for 1 hour.

After an hour, add the beans and simmer without the lid for another 30 minutes until the liquid has reduced. Season to taste.

To Serve

Serve chilli con carne in bowls, top with cheese, a generous dollop of Westfalia Plain Guacamole, sliced jalapeños, red chillies, coriander and baby tomatoes. Add a good grind of black pepper and enjoy with fresh limes and crunchy tortilla chips.