Chilli Con Carne by Jess Hoskins

Our good friend and clinical Nutritionist Jess Hoskins cooked up this Chilli Con Carne Recipe which just might be our new favourite dinner!

Cook Time: 30 min Servings: Serves 6

INGREDIENTS

400 g canned kidney beans
400 g canned black beans
400 g canned pinto beans
4 tbs olive oil
500g minced beef
1 onion, finely chopped
2 cloves garlic, finely chopped
250ml GOOD BONES Beef Broth
400 g canned tomatoes
2 tsp cacao
125 ml GOOD Sauce BBQ
1 tbs paprika
2 tbsp dried oregano
1 tsp ground cinnamon
1 tbsp ground coriander
3 tsp ground cumin

To taste: GOOD Sauce Hot Habanero
½ cup coriander leaves (loosely packed)
Guacamole
Sour cream
Rice
2 limes

DIRECTIONS

Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat and cook mince, breaking up with the back of a spoon, for 5 minutes or until brown, transfer to a plate.

Add remaining olive oil to pan, add onions, garlic and cook for 5 minutes or until soft.

Add spices and heat until fragrant.

Return meat to pan with beans, stock, tomatoes, cacao, bbq sauce, oregano and season to taste with sea salt, freshly ground black pepper and ground chilli. Bring to the boil, reduce heat to low, and simmer for 20 or until sauce is thick.

Scatter chilli con carne with coriander, and serve with guacamole, cooked rice, sour cream and lime wedges to the side.