About the Recipe
A quick and easy chilli con carne that has an ultra tender beef and an extra luscious sauce. Its the perfect meal for Friends and Families
1 Red Pepper
2 Cloves of Garlic
1tbsp Olive Oil
1tsp Chilli Flakes
1tsp Ground Cumin
500g Minced Beef
1 Cube Beef Stock Cubes
400g Tinned Chopped Tomatoes
2tbsp Tomato Puree
400g Red Kidney Beans
Heat the oil in a saucepan over a medium heat. Dice the onion and add to the pan and cook for 5 minutes until translucent. Add the crushed garlic, chopped red pepper, chilli powder, paprika and cumin and cook for another 3-5 minutes.
Add the mince into the pan and brown for a few minutes, using the spatula to break the meat up.
Add 300ml of beef stock into the pan to make the sauce. Also add the tomatoes, tomatoe puree and season with salt and pper. Stir this well. Simmer the sauce for 20 minutes with a lid on the pan whilst occassionally stirring
Start to wash rice about 2-3 times to drain all starch out and then either use a rice cooker or a pot and boil rice for 15-18 minutes until light and fluffy.
Drain and rise the kidney beans and stir them into the pot. Bring to the boil and simmer for 10 minutes without a lid. Add water if it seems too dry. Season the chilli further, adding more chilli if necessary. Remove from heat and allow the chilli to stand for 5-10 minutes before serving.