Name: Chilli con carne with quesadillas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 300 gram (9½ ounces) minced (ground) beef; 1 medium red onion (170g), chopped finely; 2 clove garlic, crushed; 1 tablespoon worcestershire sauce; 1 tablespoon tabasco sauce; 2 teaspoon each ground cumin and coriander; 1 teaspoon dried oregano; 400 gram (12½ ounces) canned crushed tomatoes; 1/2 cup (130g) chunky tomato salsa; 400 gram (12½ ounces) canned kidney beans, rinsed, drained; 400 gram (12½ ounces) canned chickpeas (garbanzo beans), rinsed, drained; 3/4 cup (90g) coarsely grated cheddar; 4 x 20cm (8-inch) flour tortillas; 20 gram (¾ ounce) butter, softened

Ingredients

1 tablespoon olive oil

300 gram (9½ ounces) minced (ground) beef

1 medium red onion (170g), chopped finely

2 clove garlic, crushed

1 tablespoon worcestershire sauce

1 tablespoon tabasco sauce

2 teaspoon each ground cumin and coriander

1 teaspoon dried oregano

400 gram (12½ ounces) canned crushed tomatoes

1/2 cup (130g) chunky tomato salsa

400 gram (12½ ounces) canned kidney beans, rinsed, drained

400 gram (12½ ounces) canned chickpeas (garbanzo beans), rinsed, drained

3/4 cup (90g) coarsely grated cheddar

4 x 20cm (8-inch) flour tortillas

20 gram (¾ ounce) butter, softened

Method

1.Heat half the oil in a medium saucepan over medium-high heat; cook beef, stirring, until browned. Remove from pan. Heat remaining oil in same pan; cook onion and garlic, stirring, for 5 minutes until onion softens. Return beef to pan with sauces, cumin, coriander and oregano; cook, stirring, for 2 minutes.

2.Add tomatoes then salsa, beans and chickpeas to pan; simmer, uncovered, for 10 minutes or until thickened. Season to taste.

3.To make quesadillas; divide the cheddar between two tortillas; top with remaining tortillas, pressing firmly to seal. Brush tortillas lightly with butter. Cook separately in a heated sandwich press until browned and cheese is melted. Cut each quesadilla into quarters. Serve chilli with quesadillas.

If you have some, add ⅓ cup loosely packed fresh coriander leaves (cilantro) to the chilli con carne just before serving. Chilli can be refrigerated for up to 2 days or frozen for up to 2 months. Add a little water when reheating if the chilli has thickened. You can also cook the quesadillas in a frying pan. To save time, serve the chilli with heated microwavable white or brown rice instead of quesadillas.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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