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Chilli Con Carne

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Ingredients

600 g g steak mince steak mince
1 - 2 garlic cloves garlic cloves
(minced)
2 tins tin chopped tomato chopped tomato
1 tins tin kidney beans kidney beans
(rinsed )
1 packet packet chilli con carne seasoning chilli con carne seasoning
1 onions onion
(finely chopped )
0.5 packs pack coriander coriander
(leaves and stalks finely chopped)
1 peppers pepper
(finely chopped )
2 beef stock cubes beef stock cubes
(made up into 380ml stock )
2 - 3 spring onions spring onion
(finely chopped)
300 g g long grain rice long grain rice
oil oil
(a little)

Chilli Con Carne

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45 min
(45)

Method

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.

  1. 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.
  2. Add the mince and cook for a few minutes until browned.
  3. Add the peppers and the seasoning and stir to mix well.
  4. Add the chopped tomatoes, coriander stalks and the beef stock and the kidney beans, stir through and bring up to the boil.
  5. Reduce heat down to a simmer, and cook with the lid on for 25 minutes.
  6. Whilst this is cooking, cook the rise according to packet instructions, keep aside and keep warm.
  7. Serve the chilli with a sprinkling of chopped coriander leaves, spring onions and rice.

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