Chilli con carne

Ingredients

• 3 green onions, thinly sliced
• 1 to 2 teaspoons chilli powder
• 400g can red kidney beans, drained, rinsed
• steamed rice and diced avocado, to serve

Multi-purpose mince sauce

• 2 tablespoons olive oil
• 3 brown onions, finely chopped
• 3 garlic cloves, crushed
• 1.5kg beef mince
• 140g can concentrated tomato paste
• 4 cups tomato pasta sauce
• 1 tablespoon dried basil leaves
• 1 tablespoon dried thyme leaves

Method

1. Make multi-purpose mince sauce: Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 5 to 6 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
2. Add tomato paste, pasta sauce, basil, thyme and pepper. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 35 to 40 minutes or until sauce thickens. Remove from heat. Remove 8 cups sauce to a bowl and set aside to cool (see note).
3. Return saucepan to heat. Add green onions, chilli powder and beans. Cook over medium heat for 5 minutes or until beans are warmed through.
4. Spoon rice into shallow bowls. Top with chilli con carne and avocado. Serve.

Notes

• Divide cooled sauce into two 4-cup capacity airtight containers. Cover and freeze for up to 4 months. You can use it to make pasta bakes or casseroles.

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