HOW TO MAKE

CON CARNE

CHILLI AND MUSHROOM CON CARNE

Serves 4-6

INGREDIENTS

15ml oil

2 onions, peeled, finely chopped

2 garlic cloves, crushed

1 small red chilli, finely sliced

2-5ml cayenne pepper (according to taste) 5ml ground cumin

3ml ground cinnamon

250g lean beef mince

250g button mushrooms, sliced

30ml tomato paste

410g can chopped tomatoes

500ml beef stock

Salt and milled black pepper

400g can red kidney beans, drained, rinsed

TO SERVE

Cooked white rice

Finely dice toppings: tomato, red onion, avocado

Fresh coriander leaves

METHOD

Heat the oil in a pot over a medium heat. Add the onion and cook for 3-4 minutes until it.

Stir in the garlic, chilli, cayenne pepper, cumin and cinnamon and cook for 1 minute. Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned.

Add the mushrooms and cook for 3-4 minutes. Stir in the tomato paste, chopped tomatoes and beef stock.

Season with salt and pepper and bring to the boil.

Reduce the heat to low, and simmer for 35 minutes.

Add the kidney beans and cook for 10-15 minutes.

Serve with white rice, diced toppings and coriander leaves (optional). | Recipe by the SA Mushroom Farmers Association