Ingredients :
2 teaspoons olive oil
125g rindless bacon, roughly chopped
750g lean beef mince
2 medium brown onions, finely chopped
2 medium red capsicums, chopped
3 garlic cloves, crushed
1 long red chilli, chopped
2 tablespoons Mexican chilli powder
800g can chopped tomatoes
400g can red kidney beans, drained, rinsed
toppings, to serve (see note)
125g rindless bacon, roughly chopped
750g lean beef mince
2 medium brown onions, finely chopped
2 medium red capsicums, chopped
3 garlic cloves, crushed
1 long red chilli, chopped
2 tablespoons Mexican chilli powder
800g can chopped tomatoes
400g can red kidney beans, drained, rinsed
toppings, to serve (see note)
Method :
Step 1 : Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned. Step 2 : Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
Step 3 : Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to mediumlow. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
Step 4 : Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve chilli with toppings.
