Chilli Con Carne with Tortillas

Chilli Con Carne with Tortillas by Libby and Elliot


Makes 16

Prep time: 1 hour

Cooking time: 30 minutes


2 Tbsp olive oil
2 medium onions,  diced
2 garlic cloves,  diced
2 carrots,  diced
2 celery sticks,  diced
1 redcapsicum,  diced
1 tsp chilli powder
1 tsp ground cumin
1 tsp cinnamon
salt and pepper for seasoning
400g tin red kidney beans
400g tin corn kernels
2 x 400g tin diced tomatoes
500g  beef mince
Balsamic vinegar
1 avocado, sliced
½ red onion, sliced thinly
½ cup coriander leaves

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  1. In a large pot heat the oil to a medium heat. Add the onions, garlic, carrots, celery and capsicum. Cook for 10 minutes until softened. Add the chilli, cumin and cinnamon. Stir for 2 minutes.

  2. Add the beans, corn, tomatoes and mince, breaking up the larger chunks as you go.

  3. Add the balsamic vinegar and season with salt and pepper. Bring to the boil and simmer for 15 minutes until cooked and thickened.

  4. Serve with home-made tortillas. Top with avocado and red onion. Sprinkle with coriander leaves.


Makes: 16

Prep time: 40 minutes

Cooking time: 10 minutes


3 ½ cups plain flour
1 tsp salt
½ tsp baking powder
½ cup rice bran oil
1 cup hot water


  1. In a large bowl, mix the flour, salt, and baking powder.

  2. Add the oil and hot water.

  3. Combine well then knead for 3-5 minutes until the dough is soft and pliable.

  4. Cover and allow to stand for 30 minutes.

  5. Form into 16 evenly sized balls and roll each ball thinly on a lightly floured board.

  6. Heat a heavy frying pan over a high heat for 5 minutes.

  7. Cook the tortilla 30 seconds each side or until the dough looks dry and slightly wrinkled and a few brown spots appear on both sides.  Do not overcook or they will be hard.

Wrap the tortillas in a damp tea towel and keep warm in a low oven.

This recipe has been tested by Countdown and may vary from the recipe seen on The Great Food Race

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