Chilli Con Carne Nacho Dipper!

Recipe by limecat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Use a can of red kidney beans, wash them thoroughly under running water and drain.
  • 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).
  • Add tomato paste and cook a few more minutes on low heat – You can add some sugar if you don’t have tomato paste.
  • 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.
  • Pour tomato mixture into the casserole dish with the mince.
  • Add the drained red kidney beans and stir until well combined. Add the Jackel beans and stir in well.
  • Bake the mixture, covered, for about 1 1/2 hour in fan forced oven.
  • 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.
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