Chilli con carne


  • 1 tbsp oil
  • 1 large onion peeled chopped into small dice.
  • tbsp frozen garlic.
  • 1/4-1/2 tsp dried chilli flakes.
  • 1 heaped tsp chilli powder (or 1 level tbsp if you only have mild; or don’t like it too spicy).
  • 500g minced beef
  • 1 beef stock cube
  • 1/2-full cup fresh boiled water.
  • 400g can chopped tomatoes
  • 1/2 tsp dried herbs.
  • 1 tsp sugar
  • 2 tbsp tomato purée
  • 410g can red kidney beans, drained and rinced with fresh boiling water untill juice runs clear.
  • long grain rice. 1 cup per person.
  1. Place a small ammount of oil in a deep pan and heat till hot, add the mince, pinch salt and cook till brown all throught. Scoup the mince into a bowl leaving the juices in the pan.
  2. Add the onions dried herbs, garlic, chilli flakes & litle pinch of salt, turn the heat down and cook till soft.
  3. Add the mince to the pan turn the heat back up, add the tomato purée, cup of water, stock cube & sugar, stir in.
  4. Taste a bit of the chilli and season. Add ery small ammounts of chilli powder until you get the taste (hotness) you want.Place a lid onto your pan, turn off the heat and leave your chilli to stand for 10 minutes before serving. Leaving your chilli to stand is really important as it allows the flavours to minglewith the meat.
  5. Place the rice into a pan, rinse with cold water until the water runs clear. Cover the rice with cold water just enough so that when you place two fingers on top of the rice the water just covers them. Cover with lid, bring to the boil remove from heat and reduce the heat to low, (you could have another ring on low heat ready). Simmer on the low heat for 10 minutes until the water has evaporated and the rice is soft. Serve with the chilli.

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