Chilli con carne

Preparation time:
25 mins
Cooking time:
2 hours 5
With a hint of coriander, these dumplings add something extra-special to this flavoursome dish.


1 Tbsp olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 bunch coriander, leaves reserved for dumplings, stalks finely chopped
2 tsp ground cumin
2 tsp ground cardamom
1 tsp dry chilli flakes
1kg chopped chuck steak
¹⁄³ cup tomato paste
400g can diced tomatoes
1 Tbsp brown sugar
1 cup beef stock

400g can kidney beans, drained, rinsed


2 cups self-raising
flour, sifted
½ cup coriander leaves,
finely chopped
1 Tbsp olive oil
1 cup warm water

n Per serve: 3321kJ; protein 71g; total fat 22.5g (sat. fat 6g); carbs 71g; sodium 1400mg;
GI estimate low


1 Heat olive oil in a flameproof ovenproof casserole dish on medium heat. Add onion, garlic, coriander stalks, cumin, cardamom and chilli. Stir to combine and cook for 1 minute. Add steak, stir to combine and cook for 2-3 minutes. Add tomato paste, stir to combine and cook for 2-3 minutes.

2 Add tomatoes, sugar and stock, and stir to combine. Cover and simmer for 1½ hours or until meat is very tender and liquid is thickened. Add kidney beans to casserole for the last 10 minutes of cooking time.

3 To make dumplings, preheat oven to 200°C. Put flour in a medium mixing bowl. Add coriander and stir to combine. Make a well in the centre of dry ingredients, add oil and water, then stir to form a soft dough. Spoon Tbsps of dough on top of casserole, then bake for 12-15 minutes or until dumplings are well risen and golden.

  • Author:
  • Stylist: Stephanie Souvlis
  • Photographer: Andre Martin

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