Chilli con Carne

Ingredients

• 500g minced beef 10% fat
• 800g chopped tomatoes
• 250g red kidney beans
• 2 red onions
• 1 red pepper
• 2 garlic cloves
• 1 tsp of salt
• 1 tsp of ground pepper
• 1 tsp of ground coriander
• 1 tsp of ground cumin
• 1 tsp of chilli powder
• 1 tsp of paprika
• oil, for greasing
• 1 tbsp of maple syrup ^alternative

Rice

• 200g basmati rice
• pinch of cumin seeds
• pinch of salt
• a handful of fresh coriander

Serving

• 100g tortilla chips
• a handful of grated cheddar

Tools

The tools you may need to make this recipe.
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Chopping Board

Frying Pan (24cm)

Pot (24cm)

Sieve

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Method

Prepare your veggies.

Peel the onion and chop it into small pieces. Wash the pepper and remove the seeds, chop it into small dice. Drain and rinse the beans. Crush garlic.

Heat the oil in the large non-stick pan and fry the onion and garlic until softened.

Increase the heat and add the mince.

Cook for a few minutes until the meat is browned.

Add red pepper and cook further to make it softened.

Stir in the chopped tomatoes, maple syrup and seasonings. Bring to a simmer, cover with a lid and simmer for 30 minutes stirring occasionally.

In the meantime boil the water for the rice.

Cook rice with a pinch of salt and cumin seeds following the instructions on the package.

Once cooked, drain it, add chopped coriander and stir gently.

To your main part, add red kidney beans and cook further for 10 minutes uncovered. Remove from the heat.

Taste and add any extra seasonings if necessary.

Serve with rice, nachos and grated cheese on top.

Tips

The chilli is much tastier a day after it’s cooked.