Chilli Con Carne

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 400g lean minced beef
• 1 x 400g can chopped tomatoes
• 2 teaspoon chilli powder
• 1 tablespoon flour
• 1 beef stock cube made up to 150ml stock
• ½ teaspoon salt
• ½ can red kidney beans, rinsed and drained
• 150 g Brown Rice
• Chopped Parsley and wedges of lime, to serve

Preparation method

1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion until softened. Add the garlic and cook for 1 minute.
2. Meanwhile make the stock; – add 300ml boiled water to a crumbled stock cube.
3. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
4. In a small bowl mix the flour with the chilli powder.
5. Add flour and chilli powder to the mince and mix well.
6. Stir in the tinned tomatoes.
7. Add stock gradually while bringing to the boil.
8. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 30 minutes, stirring occasionally until the mixture is rich and thickened.
9. Drain the kidney beans and add to the pot. Cook for a further 5 minutes, uncovered, before removing from the heat.

Serving

Serve with rice, parsley and wedges of lime.