Dinner Beef

Chilli Con Carne

In Dinner, Beef on October 15, 2016 with No Comments

Preparation Time 5 MINUTES

Cooking Time 40 MINUTES

Difficulty Very Easy

Servings 4

Chilli

1 Onion

2 cloves Garlic

1-2 teaspoons Rapeseed (Canola) or Olive Oil

500g Lean Beef Mince

1 teaspoon Chilli Powder (we prefer mild chilli powder but if you prefer it more spicy by all means use hot chilli powder or increase the amount)

1/2 teaspoon Cumin Powder

1 teaspoon Dried Oregano

1 400g tin Chopped Tomatoes

1 400g tin Red Kidney Beans drained and rinsed

250 ml Beef Stock

2 Tablespoons Tomato Puree

2 Tablespoons Tomato Sauce

Optional Chilli Accompaniments/toppings

Long Grain Rice

Sour Cream

Chopped Coriander

Nacho Chips

Limes

Chop the Onion and Garlic.
Heat 1 teaspoon of oil in a frying pan over a high heat, add the mince and, breaking the clumps up with a fork or wooden spoon, brown the meat.
When the meat is cooked, remove it with a slotted spoon and put it in a bowl. If there is a lot of oil in the pan, you can pour some off. Conversely, if the pan is quite dry you can add a teaspoon of oil. Turn the heat down and cook the onions and garlic over a gentle heat until they are softened (roughly 3-4 minutes).
Add the spices and oregano and stir.
Return the mince to the pan and add the tomatoes, kidney beans, stock, tomato paste and tomato sauce. Give everything a good stir.
Simmer for 25 minutes over a low heat, stirring every so often. The liquid should reduce down and the chilli should be lovely and thick at the end of the cooking time.
Serve with cooked long grain rice and any of the suggested accompaniments above (e.g. coriander, sour cream, lime etc).