Chilli Con Carne
Comfort food at its best! And very easy to make in advance and reheat when needed. Why not batch cook it and freeze some for when you need a quick fix?
Makes approximately 4 servings
Preparation time is approximately 10-15 minutes
Cooking time is approximately 15-20 minutes
2 tablespoons olive oil
750g beef mince
400g tin of chopped tomatoes
400g tin of red kidney beans (in water) - drained and rinsed
1/2 pint of beef stock (gluten free if necessary)
2 tablespoons of tomato puree
1 onion, chopped
1/2 teaspoon of chilli flakes
Red pepper, chopped (optional)
1 teaspoon paprika (optional)
1 teaspoon chilli powder
1 tablespoon of cornflour
How to make CHILLI CON CARNE
Heat the oil in a non-stick frying pan on a medium to high heat and add the onions and pepper for a few minutes until onion is translucent. Add the beef mince and continue to stir until brown (break up any lumps).
Add the paprika, chilli powder and chilli flakes. Add the tomato puree and cook for another 5 minutes. Stir regularly.
Mix the cornflour with some cold water and make a paste. Add to the mince.
Add the beef stock (gluten free if necessary).
Add the chopped tomatoes, bring to the boil and simmer for 15 minutes on a low heat. Add the kidney beans approximately 5 minutes before cooking finishes.
In the meantime, cook the rice according to the packet instructions (Remember to rinse before adding to boiling water!)
Serve the rice & mince.
HINTS & TIPS
Add a sprinkle of grated cheese or some sour cream if desired.
Leftovers can be kept in the fridge, in a bowl covered in cling film or in an airtight container, for 2 - 3 days. Also suitable for freezing.
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