Chilli Con Carne Nacho Dipper!

Total Time: 1 hr 50 mins Preparation Time: 10 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 20
• 1 kg beef mince
• 400 g red kidney beans
• 400 g mexican style beans (jackel mix by heinz)
• 2 brown onions, finely chopped
• 1 tablespoon olive oil
• 800 g tomatoes, diced
• 2 tablespoons tomato paste
• 2 tablespoons garlic
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 tablespoons sweet paprika
• 1 -2 teaspoon fresh chili pepper (optional)
• 2 cups water
• 2 tablespoons instant bouillon granules
• 2 cups tasty cheese, shredded

Recipe

• 1 preheat oven to 160°c heat a couple of teaspoons of oil in a large pan and cook the mince on high heat until it's completely browned. put the mince aside in a large casserole dish.
• 2 use a can of red kidney beans, wash them thoroughly under running water and drain.
• 3 heat the remaining oil in the same pan on medium heat. add the onion and garlic (i use minced from a jar) and cook until onion is soft. add and spices and cook (about 1 minute until aromatic).
• 4 add tomato paste and cook a few more minutes on low heat – you can add some sugar if you don’t have tomato paste.
• 5 add canned diced tomato (i like to use canned roma tomatoes) and 2 cups of water and the 2 tbs of stock (vegetable or beef), and bring to the boil for a couple of minutes.
• 6 pour tomato mixture into the casserole dish with the mince.
• 7 add the drained red kidney beans and stir until well combined. add the jackel beans and stir in well.
• 8 bake the mixture, covered, for about 1 1/2 hour in fan forced oven.
• 9 put 1 serve in a bowl (about 100gm) with a spoon full of shredded cheese on top, a dollop of sour cream and/or fresh mashed avocado, with 30-50 gm corn chips on the side for dipping.