One pot chilli con carne
Method
-
Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft.
-
Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally.
-
Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions.
-
Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice.
Ingredients
- 1 large onion
- 1 garlic clove
- 2 tbsp olive oil
- 500g/1lb 2oz minced beef
- 30g/1oz packet chilli seasoning mix
- 500ml/18fl oz beef stock (from a stock cube)
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 2 tbsp tomato ketchup
- 400g tin kidney beans, drained and rinsed
- salt and pepper
To serve
- 350g/12oz brown or white rice
Shopping List
One pot chilli con carne
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Meat, fish and poultry
Other