Chilli Con Carne with Maria

This Saturday, Committee member and co-owner of St. Fiacres Farm - Maria, will be showing us how to make a delicious and warming Chilli Con Carne using produce from her farm in Neerim South. Turn pantry staples into delicious, easy meals!

Maria will show plenty of tips and tricks while cooking her famous Chilli Con Carne, giving away free samples and recipe cards.

Recipe - Chilli Con Carne ‘Chilli with Meat’ with a twist - using St. Fiacres Tomato Kasundi

Serves: 6-8
Preparation: 15 min
Cooking time: 1 hour 15 min
Difficulty: Easy

Ingredients:

• 2 tbsp olive oil

• 1 onion finely chopped

• 2 garlic cloves chopped

• 2 tsp chilli powder - optional as St. Fiacres Tomato Kasundi

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 bay leaf

• 750g - 1kg minced beef from Watergrasshill Angus

• 2-3 tbsp tomato paste

• 400g jar St. Fiacres Tomato Kasundi

• 400g canned red kidney beans, drained and rinsed

• 1 bunch fresh coriander, leaves and stems chopped, plus extra to serve

• Chopped avocado, tomato, Greek yoghurt or Gippsland Jersey cultured sour cream to serve

Instructions:

• Heat oil in a large heavy based saucepan over medium heat. Add onion and garlic and cook for 3 mins or until softened

• Add mince and cook until well browned. Add cumin, coriander, bay leaf and stir well

• Add Tomato Kasundi, tomato paste, red kidney beans and 500mL water and stir until combined. Bring to the boil then reduce heat to low and cook, stirring occasionally for 1 hour or until mince is tender

• Season with salt and pepper. Serve topped with tomato, avocado, sour cream and bay leaves