Chilli Con Carne
Ingredients - 1 tbsp vegetable oil
- ½ bag frozen diced white onion, (250g)
- 2 garlic cloves, finely grated
- 2 Morrisons Loose peppers
- 1 tbsp hot chilli powder/mild chilli powder, (optional)
- Morrisons 5% fat lean beef mince, (500g)
- 1 dash salt
- 1 dash pepper
- 1 beef stock cube
- 1 can chopped tomatoes
- 2 tbsp tomato puree
- 1 can red kidney beans in chilli sauce
- Morrisons Basmati rice (1kg), or nachos
- 1 heaped tbsp soured cream, and/or grated mature cheddar cheese to serve
Method - Heat the oil in a large pan and add the frozen diced onions and garlic. Fry over a medium heat for 3 mins, stirring until softened and starting to colour.
- Stir in the frozen sliced mixed peppers. Add the chilli powder at this point if you prefer more kick! Fry for 2 minutes stirring frequently before adding in the mince. Cook the mince for a further 5 minutes until browned stirring frequently and season.
- Crumble the beef stock cube into 300ml hot water. Pour this into the pan.
- Add the chopped tomatoes, tomato puree, kidney beans and stir well.
- Simmer it gently for 30 minutes. Stirring occasionally to ensure it doesn’t catch on the bottom of the pan. If it does, just add a couple of tablespoons of water.
- Turn off the heat and leave the chilli to stand with a lid on for 10 minutes. This allows the flavours to mingle.
- Serve with either some frozen steam & serve white rice or nachos, topped with soured cream, guacamole and/or grated mature Cheddar cheese. Its also great served as a jacket potato filling!
