Chili Con Carne Bake
Prep Time: 15 minutes
Total Time: 1 hour
Servings: 4
Total Time: 1 hour
Servings: 4
Ingredients:
1 lb Hamburger
(Vegetarians omit meat)
1 Red Onion, chopped
2 Garlic cloves, minced
1 tsp Chilli Powder
1 tsp Cumin
1 tbsp Oregano
1 Can Chopped Tomatoes
2 tbsp Tomato Puree
1 Can Kidney Beans
1 Beef Stock Cube
Olive Oil (to fry)
Sea Salt and Pepper, to taste
1 cup shredded cheddar cheese, divided (or any cheese you like)
Serve with avocado chunks, chopped onions and salsa on top
1 lb Hamburger
(Vegetarians omit meat)
1 Red Onion, chopped
2 Garlic cloves, minced
1 tsp Chilli Powder
1 tsp Cumin
1 tbsp Oregano
1 Can Chopped Tomatoes
2 tbsp Tomato Puree
1 Can Kidney Beans
1 Beef Stock Cube
Olive Oil (to fry)
Sea Salt and Pepper, to taste
1 cup shredded cheddar cheese, divided (or any cheese you like)
Serve with avocado chunks, chopped onions and salsa on top
Directions:
Peel and finely chop Onion and Garlic then fry with a little Oil for 5 minutes in a large pan.
Now add the Chilli Powder, Cumin, Cinnamon and hamburger - frying until the hamburger has browned.
Then stir in the Chopped Tomatoes, Tomato Puree, Oregano, Stock Cube and some seasoning.
Top the chilli up with some boiling water and leave to simmer with the lid on for 20 minutes.
After 20 minutes, drain and wash the Kidney Beans then stir into the chilli.
Leave to simmer for a further 10 minutes with the lid off.
After 10 minutes, remove from the heat, place the lid on and leave to rest for 15 minutes.
Then the chilli con carne is ready to serve, topped with chopped onions, cheese and avocado.
Peel and finely chop Onion and Garlic then fry with a little Oil for 5 minutes in a large pan.
Now add the Chilli Powder, Cumin, Cinnamon and hamburger - frying until the hamburger has browned.
Then stir in the Chopped Tomatoes, Tomato Puree, Oregano, Stock Cube and some seasoning.
Top the chilli up with some boiling water and leave to simmer with the lid on for 20 minutes.
After 20 minutes, drain and wash the Kidney Beans then stir into the chilli.
Leave to simmer for a further 10 minutes with the lid off.
After 10 minutes, remove from the heat, place the lid on and leave to rest for 15 minutes.
Then the chilli con carne is ready to serve, topped with chopped onions, cheese and avocado.
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