Chilli con carne
Method
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Heat a large saucepan over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes.
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Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer.
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Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary.
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Meanwhile, cook the rice according to the packet instructions.
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Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion. Eat while hot.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, chopped
- 250g/9oz beef mince
- ½ -1 tsp chilli flakes, to taste
- 400g tin chopped tomatoes
- 500ml/18fl oz stock, made from a stock cube (ideally beef, but chicken is fine)
- ½ tsp dried mixed herbs
- 2 x 400g tins red kidney beans, drained and rinsed
- 200g/7oz long grain rice
- 200g/7oz natural yoghurt
- salt and pepper
Shopping List
Chilli con carne
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry