Ingredients
75 g basmati rice
1 tbsp olive oil
1 small onion, peeled & finely chopped
100 g carrots, grated
1 garlic clove, peeled & crushed
250 g lean minced beef
½ tsp ground cumin
½ medium red chilli, chopped
½ tsp paprika
pinch of chilli powder or more to taste
1 x 400 g tin chopped tomatoes
½ beef stock cube dissolved in 50ml boiling water
1 tsp red wine vinegar
1 tsp brown sugar
½ tsp dried oregano
½ tsp salt
½ tsp Worcestershire sauce
2 tbsp tomato ketchup
295 g tinned kidney beans, drained & dried
1 tbsp olive oil
1 small onion, peeled & finely chopped
100 g carrots, grated
1 garlic clove, peeled & crushed
250 g lean minced beef
½ tsp ground cumin
½ medium red chilli, chopped
½ tsp paprika
pinch of chilli powder or more to taste
1 x 400 g tin chopped tomatoes
½ beef stock cube dissolved in 50ml boiling water
1 tsp red wine vinegar
1 tsp brown sugar
½ tsp dried oregano
½ tsp salt
½ tsp Worcestershire sauce
2 tbsp tomato ketchup
295 g tinned kidney beans, drained & dried
Method
- Heat the oil in a non stick frying pan and sauté the onion and carrot for 5 minutes until softened. Add the garlic and cook for 1 minute.
- Transfer the onion and carrot mixture into a bowl and set aside. Add the minced beef to the pan and stir fry over a high heat until browned. Add the cumin, chilli, paprika and chilli powder.
- Once this has cooked for 1 minute, add all the other ingredients and cook for 20 to 25 minutes.
- Return the onion and carrot mixture to the pan and stir. Simmer over a low heat for about 20 minutes or until the sauce is thick.
- Meanwhile cook the rice. Serve the Chilli Con Carne on a bed of fluffy white rice or with some mashed potato.
