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
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).