Move over taco Tuesday, there’s a new guy in town – a chilli con Carne cob loaf – and it’s perfect for ANY day of the week!
Perfect for your next Mexican night or ‘bring a plate’ shindig – you’re going to be pleasing the crowd for sure with this Mexican chilli con Carne cob loaf delight! You can encourage everyone to dip in or divide between bowls at the table. Just like all our previous cob loaf recipes, it’s a feast for both the eyes and the tummy!
Apron on and sombrero tied? Let’s go. But first amigo, to the supermarket to grab the things below. If you don’t think you’ll use the individual spices for the Mexican spice mix – you can absolutely cheat with a packet spice mix. We won’t tell!
Chilli Con Carne Cob Loaf
- 1 large cob loaf
- 1 tbsp olive oil
- 1 heaped tsp minced garlic
- 1 medium brown onion
- 1 red capsicum
- 500g beef mince
- 4 tbsp tomato paste
- 810g tin crushed tomatoes
- 400g tin black or red kidney beans, drained and rinsed
- 2 beef stock cubes
- 2 tsp sugar
- Salt and pepper
Mexican spice mix
- ½ tsp cayenne pepper (bump up to 1tsp if you like it spicy!)
- 1 tbsp paprika
- 2 tbs cumin powder
- 3 tsp onion powder
- 2 tsp dried oregano
- Sour cream
- Cheese, grated
- Avocado, diced
- Tortilla triangles
1. Dice the onion and capsicum and set aside for a minute. In a large frying pan or Dutch oven casserole pot, heat the oil over medium heat. Add the onion and garlic, cook for one minute.
2. Add the diced capsicum and cook for a further two minutes, until the onion is soft.
3. Turn the heat up ever so slightly and add the minced beef. Break it up with a wooden spoon, until most of the meat has browned off.
4. Add the Mexican spice mix to the beef mixture. It will instantly smell like delicious tacos. Stir and continue cooking for a couple more minutes until all the beef has browned.
5. Add the tomato paste, crushed tomatoes, beans, crushed stock cubes, sugar and half a cup of water to the beef mix. Stir and let it come to a simmer.
6. Reduce the heat so it’s just gently simmering, blipping along. Let it cook uncovered for 30 to 40 minutes. It will reduce down and thicken up as it cooks. Use a splatter guard over the top of your pot if the mix is splashing over your cooktop! Once cooked, season with salt and cover. Preheat the oven to 160°C.
7. Prepare your cob! Slice the top off the cob loaf and pull the bread out of the middle to create a bowl. Leave a good few centimetres of bread in the bottom to prevent it from becoming a sponge. Place on a baking tray and toast lightly for 10 minutes.
8. Place the cob loaf on your serving plate and fill it with the chilli con Carne mix.
9. Top with a dollop of sour cream, grated cheese and coriander. Serve with the bread and tortilla triangles and diced avocado. Delicious! Ole!
NOTE: Depending on the size of the cob loaf you have, you might have some chilli con Carne mix leftover. But good news folks, it freezes beautifully!
You can also make another meal out of leftovers – serve it over rice, jacket potatoes or pasta. Heck, you could even make chilli con Carne pies in the pie maker!
What do you think? Will you be keen to give this Mexican chilli con Carne cob loaf a go on your next family Mexican night?