Ever popular chilli con carne is dish that is perfect for so many occasions, be it a mid week meal or casual entertaining with your friends. This simple version is packed with flavour and is as the name suggest very easy to make.
Heat 2 teaspoons oil in a saucepan and sauté 1 large chopped onion until it just begins to soften. Add1 clove chopped garlic and 1 seeded and chopped chilli. Cook for 1 minute.
Add 500g (1lb20z) mince and cook over a high heat until browned, breaking up with the side of a spoon as it cooks.
Once the meat is browned all over, add 1 tablespoon paprika and 1 teaspoon cumin and 1 teaspoon chilli powder if using. Mix well then add ti chopped red pepper. Crumble in the stock cube, and add the 300ml (½pt) water and a can of tomatoes.
Bring to the boil. Reduce the heat and simmer uncovered for 30 minutes or until the mixture has thickened slightly.
Taste the chilli and adjust the seasoning as required. Rinse and drain a can the beans. Add to the pan and cook for another 10 minutes until the beans are piping hot. Serve garnished with coriander, if desired.
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Notes
Freeze for up to 6 months.Leftovers can be stored covered in the refrigerator for 1 day.Defrost and reheat until piping hot before serving. (This can be done in a microwave. Break up and stir the mixture frequently as you defrost and reheat it).For a spicier dish add the seeds from the chilli.