What do you make for dinner on the shortest day and longest night of the year? Chilli and Mushroom Con Carne https://bit.ly/2tfL4Do, of course! Bowl, spoon, box set… perfection! #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #onepotwonders #blendability #wintersolstice2019


Chilli and Mushroom Con Carne

Serves 6
15ml oil

2 onions, peeled, finely chopped

2 cloves garlic, crushed

1 small red chilli, finely sliced (or to taste)

3ml cayenne pepper (or to taste)

5ml ground cumin

3ml ground cinnamon

250g lean beef mince

250g button mushrooms, sliced

30ml tomato paste

410g can chopped tomatoes

500ml beef stock

salt and milled black pepper

400g can red kidney beans, drained, rinsed


cooked white rice

finely diced tomato, red onion, avocado

fresh coriander leaves (optional)



1 Heat the oil in a pot over a medium heat. Add the onion and cook for 3-4 minutes, until translucent. Stir in the garlic, chilli, cayenne pepper, cumin and cinnamon and cook for 1 minute.

2 Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned. Add the mushrooms and cook for 3-4 minutes. Sir in the tomato paste, chopped tomatoes and beef stock. Season with salt and pepper and bring to the boil. Reduce the heat to low, and simmer for 35 minutes.

3 Add the kidney beans and cook for 10-15 minutes. Serve with white rice, diced toppings and coriander leaves (optional).