Chilli con carne
Chilli con carne
Preparation time:
Cooking time:
2 hours 5
4 serves


  • 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
  1. Method
  2. Notes

  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.

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

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