Chilli Con Carne
A warming dish that can be made with tinned veg
4Serves
Ingredients
- 500g beef mince
- 1⁄2 x 300g can Eazy Onions
- 1 x 400g can tomatoes
- 1⁄2 x 300g can sliced carrots, drained
- 1⁄2 x 290g can sliced mushrooms, drained
- 1⁄2 x 420g can kidney beans, drained
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red chilli, seeds removed & finely chopped
- 1-2 tsp chilli powder
- 1 heaped tsp cocoa powder
- 1 tbsp tomato puree
- 400ml water
- 1 beef stock cube
Method
Preparation and cooking time: 1 hour 35 minutes
- Heat the oil in a large casserole dish, or heavy-based saucepan.
- Add the beef and cook until browned.
- Add the onions, garlic, fresh chilli, chilli and cocoa powder and cook on a medium heat for 1-2 minutes.
- Stir in the tomato puree, canned tomatoes, water and stock cube. Stir well and add the carrots, sliced mushrooms and kidney beans.
- Bring to the boil, reduce the heat, cover and simmer over a low heat for 45 minutes. Stir occasionally.
- Remove the lid and continue to cook for 10 minutes to allow the chilli to thicken slightly.
Suggested accompaniments:
Mature cheddar, tortilla chips, soured cream, guacamole and boiled rice.
Next issue out:
