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Name: Easy chilli con carne
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Onion chopped; 1 Red pepper cut into strips; 2 Garlic cloves chopped; 1 tsp chili powder; 1 tsp Paprika; 1 tsp cumin; 500g lean beef mince; 1 beef stock cube; 1 can tomatoes; 1/2 tsp majoram; 1 tsp sugar; 2 tbsp tomato puree; 1 can kidney beans

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INGREDIENTS

1 Onion ; chopped
1 Red pepper ; cut into strips
2 Garlic cloves ; chopped
1 tsp chili powder
1 tsp Paprika
1 tsp cumin
500g lean beef mince
1 beef stock cube
1 can tomatoes
1/2 tsp majoram
1 tsp sugar
2 tbsp tomato puree
1 can kidney beans

Servings

INSTRUCTIONS

Veg prep

• Chop 1 large onion into small dice.

• Cut 1 red pepper in half lengthways.

• Finely chop 2 garlic cloves.

Put pan on the hob over a medium heat.

Cook onions.

Tip in the garlic, chilli powder or paprika and ground cumin.

Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Brown the 500g lean minced beef.

Making the sauce.

Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture and add tomatoes.

Tip in 1/2 tsp marjoram and 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Add red peppers and simmer for a further 10 minutes.

Bring on the beans.

Drain and rinse red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

Replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax.

Serve with soured cream and plain boiled long grain rice.

NOTES

Add grated cheese and a touch of yogurt for the perfect chilli.

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Easy chilli con carne

1 Onion chopped
1 Red pepper cut into strips
2 Garlic cloves chopped
1 tsp chili powder
1 tsp Paprika
1 tsp cumin
500g lean beef mince
1 beef stock cube
1 can tomatoes
1/2 tsp majoram
1 tsp sugar
2 tbsp tomato puree
1 can kidney beans

Veg prep
• Chop 1 large onion into small dice. 
• Cut 1 red pepper in half lengthways.
• Finely chop 2 garlic cloves.

Put pan on the hob over a medium heat.
Cook onions. 
Tip in the garlic, chilli powder or paprika and ground cumin. 
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown the 500g lean minced beef.

Making the sauce. 
Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture and add tomatoes.
Tip in 1/2 tsp marjoram and 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

Add red peppers and simmer for a further 10 minutes.

Bring on the beans. 
Drain and rinse red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

Replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax.

Serve with soured cream and plain boiled long grain rice.

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 2 Servings

Calories: 58
Calories from Fat: 6 (10%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 598.6mg		21 %
Potassium 333mg		9 %
Total Carbohydrate 12.3g		4 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 9.1g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 58

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