Not only is this dish mouthwateringly good, but it’s also a fantastic make-ahead dinner option that can be frozen and enjoyed in the weeks and months that follow.

However, the best part about a delicious chilli con carne recipe is that it can truly be served up in every form possible. Throw it on some toast, serve it with rice, make tacos out of it or dish it up on its own – no matter how it’s plated, this meal comes out on top!

Ingredients

• 2 teaspoons olive oil
• 125g rindless bacon, roughly chopped
• 750g lean beef mince
• 2 medium brown onions, finely chopped
• 2 medium red capsicums, chopped
• 3 garlic cloves, crushed
• 1 long red chilli, chopped
• 2 tablespoons Mexican chilli powder
• 800g can chopped tomatoes
• 400g can red kidney beans, drained, rinsed
• pickled jalapeno chillies, to serve (optional)
• light sour cream, to serve (optional)
• coriander leaves, to serve (optional)
• grated light tasty cheese, to serve (optional)

Method

1. Heat oil in large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes or until crisp. Add mince. Cook, stirring with wooden spoon to break up mince, for 15 minutes or until browned.
2. Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
3. Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
4. Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve chilli with optional toppings if desired.