Serves 4-6
1 large onion – 200g
1 red pepper
1 garlic clove
2 tsp chilli sauce
1 tsp ground cumin
500 g lean minced beef
1 beef stock cube
400 g can chopped tomatoes
2 tablespoons tomato ketchup or purée
400 g can red kidney beans
To serve – soured cream and plain boiled long grain rice
Method
Chill con carne
1. Cut the onion into very small dice.
2. Cut the pepper in half, remove the stalk and seeds, then chop into dice.
3. Crush the clove of garlic.
4. Put the minced beef in a frying pan and break up and flatten with a wooden spoon so that the meat can fry evenly. Stir in the onion and the garlic.
5. Heat the mixture, stirring all the time, and fry for 5-10 minutes until the meat turns brown and the onion softens and cooks.
6. Crumble in the stock cube, add the chilli sauce and cumin and stir well.
7. Stir in the tomatoes, and tomato ketchup and simmer for 15 minutes. Add water if the mixture begins to dry out.
8. Stir in the red kidney beans into the mixture along with the red pepper. Cover with a lid and simmer for a further 10 minutes until the mixture is hot.
9. Taste and add more salt and pepper if needed. Leave the chilli con carne to stand so that the flavours can mingle.
