1 tablespoon peanut oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons cayenne pepper (optional)
600g lean beef mince
1 x 400g can Italian diced tomatoes
2 tablespoons tomato paste
1 x 300g can red kidney beans, drained, rinsed
2 tablespoons drained, chopped jalapeno chillies (Old El Paso brand) (optional)
Salt & freshly ground black pepper
1 x 250g carton light sour cream
3 green shallots, ends trimmed, diagonally thinly sliced
2 tablespoons chopped fresh coriander leaves
8 gordita flour tortillas to serve
Directions
Heat oil in a non-stick frying pan over medium-high heat. Add onion and garlic and cook for 3 minutes or until onion softens. Add ground cumin, ground coriander and cayenne pepper (omit pepper if cooking for kids) and cook, stirring, for 1 minute.
Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until it changes colour. Stir in diced tomato, tomato paste and kidney beans. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until mixture thickens. Remove from heat and stir in chilli (omit if cooking for kids). Taste and season with salt and pepper.
Meanwhile, combine the sour cream, three-quarters of the green shallots and the coriander leaves in a small bowl. Taste and season with salt and pepper.
Warm tortillas following packet directions. Spoon chilli con carne into bowls. Top with a dollop of the sour cream mixture. Sprinkle with remaining green shallots. Serve immediately.