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Ingredients
| 600 g g | steak mince steak mince |
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| 1 - 2 | garlic cloves garlic cloves |
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| minced | |||
| 2 tins tin | chopped tomato chopped tomato |
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| 1 tins tin | kidney beans kidney beans |
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| rinsed | |||
| 1 packet packet | chilli con carne seasoning chilli con carne seasoning |
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| 1 | onions onion |
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| finely chopped | |||
| 0.5 packs pack | coriander coriander |
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| leaves and stalks finely chopped | |||
| 1 | peppers pepper |
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| finely chopped | |||
| 2 | beef stock cubes beef stock cubes |
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| made up into 380ml stock | |||
| 2 - 3 | spring onions spring onion |
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| finely chopped | |||
| 300 g g | long grain rice long grain rice |
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| oil oil |
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| a little | |||
Chilli Con Carne
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0:35 min
(10)
Method
Preparation time: 0:10 min
You can’t beat a big pot of chilli con carne - ultra savoury, filling and very versatile! The leftovers will make a filling meal with baked potatoes later in the week.
- Add 2 tbsp oil to a large non-stick pot, and cook the onions and garlic for a few minutes, being careful not to burn the garlic.
- Add the mince and cook for a few minutes until browned.
- Add the peppers and the seasoning and stir to mix well.
- Add the chopped tomatoes, coriander stalks and the beef stock and the kidney beans, stir through and bring up to the boil.
- Reduce heat down to a simmer, and cook with the lid on for 25 minutes.
- Whilst this is cooking, cook the rise according to packet instructions, keep aside and keep warm.
- Serve the chilli with a sprinkling of chopped coriander leaves, spring onions and rice.
