Here's the chilli con carne recipe I use to make tacos for the children. For the grownups we either have this in a whole grain wrap or in a lettuce leaf cup like a mexican sang choy bau with a dash of sriracha chilli sauce. The kids get taco shells. You can also serve this with basmati or cauliflower rice. I like to use red kidney beans, red capsicums and carrot in this mixture. I love using beans to increase the fibre content of meals and balance out the proportion of meat.
If you want to make the recipe vegetarian, leave out the mince and use an extra tin of kidney beans.
This makes enough for at least two meals, so you can freeze half. It's great for lunch boxes with basmati rice.
- 1 tab olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 clove garlic, minced
- 1/2 teaspoon dried or crushed chili flakes or to taste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3 cardamom pods, bruised
- 2 red peppers, seeded and finely diced
- 500g lean mince beef
- 2 400g tins chopped tomatoes
- 2 tab tomato ketchup (sugar free)
- 2 tab tomato paste
- 1/4 cup water
- 1 tab cocoa
- 2 400gm tins red kidneybeans, drained and rinsed
- Fry the onion, carrot and garlic in olive oil until they begin to soften. Add the chilli, coriander, cumin and crushed cardamom pods and stir well.
- Break up the minced beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Deseed and finely dice the red peppers, and add into the spicy onion and mince.
- Add the chopped tomatoes, kidney beans, ketchup, tomato paste and water, stirring to make a rich red sauce. When the chilli starts to boil, sprinkle over the cocoa and stir it in. Simmer partially covered for 1 hour. You need it not too saucy so the tacos don't get too soggy.
- Serve with baby spinach, sliced avocado, chopped fresh tomatoes and grated carrot and a little bit of good quality grated cheddar