Chilli Con Carne

P5 minutes C30 minutes S10


2 tsp olive oil

125g rindless bacon, roughly chopped

750g lean bef mince

1 brown onion, finely chopped

2 red capsicums, chopped

3 garlic cloves, crushed

2 tbsp chilli powder

800g Riviana Italian Crushed Tomatoes

300g Garden Supreme Corn Kernels

600g Riviana Red Kidney Beans, drained


Riviana Sliced Jalapenos

coriander leaves

sour cream

tasty cheese, grated



Fry bacon in oil until crisp then add mince until browned.

Add onion, capsicum and garlic.  Cook until vegetables are soft.  Add chilli powder and cook until fragrant.

Add tomatoes and 250ml cold water.  Bring to the boil then reduce medium-low.  Simmer , partially covered, for 30 minutes or until sauce has been reduced slightly.

Add corn and Red Kidney beans.  Increase heat to medium.  Cook until beans are heated through and sauce has thickened.

Serve with jalapeno chillies, sour cream, coriander leaves and grated tasty cheese.

Products used