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
2 x 400g can chopped tomatoes
400g can red kidney beans, drained, rinsed
spinach leaves to serve (optional)
Note: If cooking for children, you may wish to reduce the amount of chilli used.
Heat oil in a large pan over medium heat.
Add bacon and cook for 5 minutes or until crisp.
Add mince and cook, stirring to break up mince, for 15 minutes or until browned.
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.
Add tomatoes and 1 cup cold water. Bring to the boil.
Reduce heat to medium-low. Simmer, partially covered, for 30 minutes.
Add beans and increase heat to medium.
Cook for 15 minutes or until sauce has thickened.
Serve topped with avocado, corn chips and sour cream. Or if transporting, pack toppings separately. Freeze, chilli mixture only.