Easy Chilli
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.
Servings 4
Ingredients
- 2 teaspoon rapeseed oil
- 1 large onion chopped
- 1 clove garlic chopped
- 1 large red chilli seeded and chopped
- 500 g lean minced beef
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 red pepper seeded and chopped
- 1 beef stock cube
- 300 ml water
- 400 g can chopped tomatoes
- 400 g can red kidney beans
- fresh coriander optional, to garnish
Instructions
- Heat the oil in a saucepan and sauté the onion until it just begins to soften. Add the garlic and chilli and cook for 1 minute.
- Add the 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 the paprika and cumin. Mix well and add the peppers. Crumble in the stock cube, and add the water and 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 the beans. Add to the pan and cook for another 10 minutes until the beans are piping hot. Serve garnished with coriander, if desired.
Notes
Freeze for up to 6 months. 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)