Chili Con Carne
This is great as a meal and then the leftovers are perfect for making beef nachos!
1 large onion
1 red pepper
2 garlic cloves
1 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp coriander seeds, crushed
300ml beef stock
500g minced beef
400g can chopped tomatoes
2 tbsp dble concentrate tomato puree
400g can red kidney beans
Method:
1. Place a large pan over a medium heat and add about 3 tablespoons of olive oil. Dice the onion, pepper and finely chop the garlic. Add the onions to the pan and cook until the go soft and see through. Add the red pepper, garlic, chili powder, paprika, cumin and coriander seeds. Stir it all together and let cook for about 5 minutes.
2. Add the meat to the mixture in the pan, stir frequently(making sure to break the meat up with your wooden spoon) and let it brown for a further 5 minutes.
3. Pour in the beef stock, tomatoes and tomato puree. Add salt and pepper and bring to the boil.
4. Now simmer for about an hour (add more water if you think it is too dry) then add the kidney beans. Cook for a further 10 minutes.
5. Serve on a bed of fluffy basmati rice with grated cheese and sour cream on top.
This is great as a meal and then the leftovers are perfect for making beef nachos!
1 large onion
1 red pepper
2 garlic cloves
1 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp coriander seeds, crushed
300ml beef stock
500g minced beef
400g can chopped tomatoes
2 tbsp dble concentrate tomato puree
400g can red kidney beans
Method:
1. Place a large pan over a medium heat and add about 3 tablespoons of olive oil. Dice the onion, pepper and finely chop the garlic. Add the onions to the pan and cook until the go soft and see through. Add the red pepper, garlic, chili powder, paprika, cumin and coriander seeds. Stir it all together and let cook for about 5 minutes.
2. Add the meat to the mixture in the pan, stir frequently(making sure to break the meat up with your wooden spoon) and let it brown for a further 5 minutes.
3. Pour in the beef stock, tomatoes and tomato puree. Add salt and pepper and bring to the boil.
4. Now simmer for about an hour (add more water if you think it is too dry) then add the kidney beans. Cook for a further 10 minutes.
5. Serve on a bed of fluffy basmati rice with grated cheese and sour cream on top.
