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Spicy Mushroom Con Carne – Chili and mushrooms, perfect

By

Oct 30, 2021

Everybody loves a warm bowl of rich, meaty and often spicy food that just warms your heart more with every bite you have. If you love one-pot meals and stews, this Spicy Mushroom Con Carne has got you covered. If you’re a busy person, this recipe is quick to prep and simmers on the stove while you do what else you need to. This makes it the perfect weekly dinner or lunch meal. You can easily create a big bash for yourself and store it in a glass container to keep it fresh.

Beans add great texture to this Spicy Mushroom Con Carne while also adding lots of protein and fibre. Mushrooms are always delicous and they add to the fibre punch while the lean beef mince adds even more protein. These great sources combined with some rice gives you many of the nutrients you need every day. Depending on your spice preferences, you ccan either remove the seeds of the chilies or keep them in. Not only that, each bite tastes like you added all of the flavours in the world together and they seem to work perfectly together.

Is there anything better than a warm bowl of something spicy and meaty? Try our Spicy Mushroom Con Carne for yourself or with friends this week.

Spicy Mushroom Con Carne Recipe

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Recipe by South African Mushroom Farmers’ Association
Course: MainCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

iNGREDIENTS

CHILI & MUSHROOM CON CARNE

15 ml oil

2 garlic cloves, crushed

2 onions, peeled, finely chopped

1 small red chilli, finely sliced

2 – 5 ml cayenne pepper (according to taste)

5 ml ground cumin

3 ml ground cinnamon

500 g lean beef mince

30 ml tomato paste

1 (410 g) can chopped tomatoes

500 ml beef stock

250 g button mushrooms, sliced

salt and milled black pepper

400 g kidney beans (canned), drained and rinsed

To serve:

cooked white rice

finely diced toppings: tomato, red onion, avocado

fresh coriander leaves

Method

Heat the oil in a pot over a medium heat. Add the onion and cook for 3 – 4 minutes until soft. Stir in the garlic, chilli, cayenne pepper, cumin and cinnamon and cook for 1 minute. Add mince and cook, stirring, for 5 – 7 minutes, or until the meat is browned. Add the mushrooms and cook for 3 – 4 minutes. Stir in the tomato paste, chopped tomatoes and beef stock. Season with salt and pepper and bring to the boil. Reduce the heat to low, and simmer for 35 minutes. Add the kidney beans and cook for 10 – 15 minutes. Serve with white rice, diced toppings and coriander leaves (optional).

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There’s more than one way to get a hug and this recipe is one of many foods that feel like a hug when you enjoy them. We have so many excellent suggestions for you to try.

If you would like to try out more recipes like this one, you can order Ursula Lake’s recipe book here. Or follow her on Instagram to see what is cooking in her kitchen.

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