2 tsp olive oil
125g rindless bacon, roughly chopped
750g extra lean beef mince
2 medium brown onions, finely chopped
2 medium red capsicums, chopped
3 garlic cloves, crushed
1 long red chilli, chopped
2 tsp Mexican chilli powder
2 x cans of chopped tomatoes (400g)
400g can red kidney beans, drained and rinsed
Serve with ½ cup of basmati rice (optional)
- Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes. Add mince. Cook stirring to break up the mince. Cook for 15minutes or until browned.
- Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring for 1 minute or until fragrant.
- Add tomatoes and 1 cup of cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered for 30minutes or until sauce has reduced slightly.
- Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve chilli with rice (optional).