Easy Dinner Prep…
As much as I love cooking there are some nights where you just can’t be bothered. Having to cook every meal from scratch adds up to a decent chunk of time over the day so when I do cook I try to cook in bulk which is where this recipe comes in. Chilli con carne is a weekly staple in my cooking just because it is delicious, nutritious and can go with anything or just be eaten on its own. I usually double this amount (1kg of ground beef) because then in 45-60 minutes you have 6-8 delicious meals prepped which is an entire week of dinners if wanted. This recipe is from episode 5 of my Day of Eating video series.
Prep Time: 5 Minutes
Cook Time: 40 Minutes
- 500g ground beef
- 2 medium red onions
- 2 garlic cloves
- 8 cherry tomatoes
- 1 bell pepper
- 1-4 chillis
- 240g red kidney beans
- 400g chopped tomatoes
- Handful of fresh coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- 10g dark chocolate (optional)
- Salt & pepper
Start by preparing the onion, garlic, chilli, pepper and tomatoes before adding them to a oiled pan on medium-high heat.
Sauté the vegetables for 3-5 minutes or until the onions become slightly translucent. Then add the ground beef and break into small chunks.
Brown the ground beef for an additional 5 minutes before adding the chopped tomatoes, ground cumin, paprika, oregano, salt & pepper and dark chocolate. Stir well until combined then cover for 15 minutes on medium-low heat.
Remove the lid and add the drained red kidney beans and stir well. Cover for a further 15 minutes or up to 30 minutes on low heat.
When ready to serve add a handful of chopped coriander and mix in evenly.
This dish is great by itself or served with rice, steamed vegetables and especially guacamole. However you have it, enjoy!
Chilli con carne will keep in a sealed container for 3-4 days in the refrigerator and up to 3 months in the freezer.