Sonora Style Chilli Con Carne
Sonora Style Chilli Con Carne
Rich, smoky chilli con carne made for dipping, scooping, and devouring with Sonora Corn Chips - no utensils allowed.
Prep time: 15 minutes
Cook time: 25 minutes
Total: Around 40 minutes
Ingredients
500g beef mince
1 brown onion, diced
2 cloves garlic, minced
1 red capsicum, diced
1 can (400g) crushed tomatoes
1 can (400g) red kidney beans, drained and rinsed
2 tbsp tomato paste
1 tbsp chilli powder (adjust for bravery)
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
Olive oil for cooking
Fresh coriander and lime wedges to serve
A generous bowl of Sonora Corn Chips — your edible utensils
Method
Get things sizzling: Heat a splash of olive oil in a deep pan over medium-high heat. Add onion, garlic, and capsicum.
Brown the beef: Toss in the mince and break it up with a wooden spoon (ironically the only utensil you should be using today). Cook until browned.
Spice it up: Add chilli powder, cumin, paprika, salt, and pepper. Stir until everything looks like it came straight out of a Tex-Mex fever dream.
Simmer to greatness: Stir in tomato paste, crushed tomatoes, and kidney beans. Reduce heat to low, cover, and simmer for 20–25 minutes until thick and rich.
Serve it Sonora-style: Spoon the chilli into bowls, scatter with coriander and a squeeze of lime… and forget the cutlery. Use Sonora Corn Chips to scoop, dip, and shovel like a proud, evolved human.