1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Pork chilli con carne

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 tablespoon Alfa One rice bran oil
  • 1 chorizo sausage, halved lengthways, sliced
  • 400g pork mince
  • 1 medium brown onion, finely chopped
  • 1 medium red capsicum, diced
  • 3 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 x 400g cans red kidney beans, drained, rinsed
  • 400g can diced tomatoes
  • 2 teaspoons dried oregano
  • Fresh coriander sprigs, to serve
  • Corn chips, to serve
  • Sour cream, to serve


  • 1
    Heat half the oil in a large, heavy-based saucepan over high heat. Cook chorizo for 3 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 minutes or until browned. Transfer mixture to a bowl.
  • 2
    Reduce heat to medium-high. Heat remaining oil in pan. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin and coriander. Cook, stirring, for 1 minute or until fragrant. Return mince mixture to pan. Stir to coat. Add beans, tomato, oregano and 1/4 cup cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 30 minutes or until beans are tender.
  • 3
    Serve with coriander, corn chips and sour cream. Spoon mince mixture into an airtight container. Cover. Freeze for up to 1 month.

Source: taste.com.au


Please enter your comment!
Please enter your name here