Chilli con carne

Serves 2-3

1 large onion – 200g
1 garlic clove
200g  minced beef
2 tsp chilli sauce
1 tsp ground cumin
1 beef stock cube
200 g can chopped tomatoes
1 tablespoons tomato ketchup or purée
200 g can red kidney beans
1 small red pepper 70g

To serve – soured cream and plain boiled long grain rice, chopped coriander

chilli con carneMethod

  1. Cut the onion into very small dice. Crush the clove of garlic.
  2. Cut the pepper in half, remove the stalk and seeds, then chop into dice.
  3. Put the minced beef in a frying pan and break up and flatten with a wooden spoon so that the meat can fry evenly. Stir in the onion and the garlic.
  4. Heat the mixture, stirring all the time, and fry for 5-10 minutes until the meat turns brown and the onion softens and cooks.
  5. Crumble in the stock cube, add the chilli sauce and cumin and stir well.
  6. Stir in the tomatoes, and tomato ketchup and simmer for 15 minutes. Add water if the mixture begins to dry out.
  7. Stir in the red kidney beans into the mixture along with the red pepper. Cover with a lid and simmer for a further 10 minutes until the mixture is hot.
  8. Taste and add more salt and pepper if needed. Leave the chilli con carne to stand so that the flavours can mingle.
  9. Serve with boiled rice, sour cream and chopped coriander leaves.

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