Chilli Con Carne

Warm up with our easy to make chilli recipe.

Ingredients

500g minced beef

400g can chopped tomatoes

1 large diced onion

1 chopped red pepper

2 finely chopped garlic cloves

1tbsp oil

1tsp hot chilli powder

1tsp paprika

1tsp ground cumin

1/2tsp dried marjoram

1tsp sugar

2tsp tomato puree

400g can red kidney beans, drained and rinsed

1 beef stock cube

Instructions

1. Heat a saucepan over a medium heat. Add oil and onions and cook for five minutes until soft and translucent. Add the garlic, chilli powder, paprika, ground cumin and red pepper and cook for another five minutes, stirring occasionally.
2. Add the minced beef to the pan. Cook until browned, ensuring the mince is in uniform-sized small lumps.
3. Dissolve the stock cube in 300 mL of hot water and add to the mince. Add tomatoes, dried marjoram and sugar, and season to taste with salt and pepper. Add the tomato purée and stir well.
4. Bring the pan to a gentle simmer and cook covered for 20 minutes. Check occasionally and stir. If it looks too dry, add a couple of tablespoons of water. At the end of the cooking time the sauce should look thick and moist.
5. Add the kidney beans to chilli and bring to the boil. Cook for another 10 minutes uncovered, adding more water if needed. Taste the chilli and adjust seasoning.
6. Replace lid and turn off the heat and allow chilli to stand for 10 minutes before serving.
7. Serve with boiled rice and plenty of sour cream.

Serves 4