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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.
- 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.
