Chilli con carne with herb salsa

Chilli con carne with herb salsa


  • 2 tablespoons olive oil
  • 1kg gravy beef
  • 2 medium red onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 medium red bell peppers (capsicums), finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon chili powder
  • 1 cinnamon stick
  • 800g can diced tomatoes
  • 1 1/2 cups beef stock
  • 1/2 cup chopped fresh coriander leaves
  • 1/4 cup chopped fresh mint leaves
  • 1 cucumber, seeded, diced



  1. Heat half the oil in a large, heavy-based saucepan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes each side or until browned. Transfer to plate.
  2. Heat remaining oil in saucepan over medium-high heat. Add onion, garlic and capsicum. Cook, stirring, for 7 minutes or until capsicum has softened.
  3. Add cumin, coriander, chilli and cinnamon. Cook, stirring, for 1 minute or until fragrant.
  4. Return beef to pan with tomato and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour.
  5. Remove lid. Simmer, uncovered, for 45 minutes or until beef is very tender.
  6. Using tongs, transfer beef to a bowl. Using 2 forks, shred meat, discarding excess fat.
  7. Bring mixture to the boil over medium-high heat. Add beef. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce has thickened.
  8. Remove and discard cinnamon stick. Stir in half the coriander.
  9. Combine mint, cucumber and remaining coriander in a bowl.
  10. Serve chili con carne topped with mint mixture.
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