Chilli con Carne
Serves 3-4
Serve with Basmati or Easy Cook Long Grain Rice.
Tip: This is one of those dishes were it pays to make a good pot full. That way you will have some for eating now and the rest can be divided into portions and frozen for future meals.
Ingredients
250g beef mince
1 medium onion, finely chopped
1 clove of garlic, crushed
½ green pepper, chopped
1 green chilli, chopped (optional)
1 tsp hot chilli powder
1 tsp mixed herbs
1 beef stock cube
¼ pint (150ml) of water
400g can of chopped tomatoes
4 tbsp tomato purée
410g can red kidney beans
Method
- Fry together the mince, onion, garlic, herbs, pepper, green chilli and chilli powder for about 5 mins or until the juices start to run from the meat
- Add the chopped tomatoes, purée, stock cube, kidney beans and water
- Stir, bring to boil on a medium heat then turn down to simmer
- Allow to cook for at least 30 mins - longer is better, but add some water to avoid the Chilli becoming too thick
