With 10 minutes prep time you’ll have a dish that will pack a punch.
Chilli con carne.
1 tablespoon olive oil.
1 large onion, chopped.
1 red pepper, deseeded and chopped.
2 garlic cloves, crushed.
1 heaped teaspoon hot chilli powder.
1 teaspoon paprika.
1 teaspoon ground cumin.
500g lean minced beef.
1 beef stock cube, I like to use the organic Kallo stock cube – widely available.
400g can of chopped tomatoes
2 tablespoons tomato puree.
400g can red kidney beans.
Worcester and Tabasco sauces.
Heat the oil in a large pan. Add onions and stir until soft. Add the red pepper, garlic, chilli, paprika and cumin. Leave to cook for 5 minutes and stir occasionally.
Turn up the heat a bit, add the mince, and cook until browned. Crumble and dissolve the stock cube in 300ml of hot water. Pour into the mince mixture and add the chopped tomatoes.
Splash in two dollops of worcester sauce and a few drops of tabasco, the spiciness level is up to you at this point.
Bring the whole pot to the boil, stir well and turn down to let simmer for 20 mins, adding water if it begins to dry out.
Stir in the kidney beans, and bring to the boil again, letting it simmer for another 10 minutes. Take off the heat and let it stand for 10 minutes to allow the flavour to develop and the meat soak up some liquid, making it all deliciously tender. For even more developed and intermingled flavours let the mixture stand overnight in the fridge in a bowl.
Serve with brown rice or baked potatoes.
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