Chilli con carne
A hearty, spiced beef and bean stew with rice – even better the next day.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil1 tbsp
- Beef mince500 g
- Onion1
- Garlic2 cloves
- Pepper (red or yellow)1
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Chilli flakes½ tsp
- Tinned chopped tomatoes (400 g)1
- Tinned kidney beans (400 g)1
- Rice250 g
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Brown the mince in the oil over a high heat for 6–8 minutes, breaking it up with a wooden spoon, until browned and a little crisp. Don't stir all the time – let it colour.
Lower the heat, add the chopped onion, garlic and pepper and cook for 5 minutes.
Sprinkle in the cumin, paprika and chilli, stir for 30 seconds, then add the chopped tomatoes and 100 ml water. Season with salt and simmer gently for 20 minutes.
Meanwhile, cook the rice. Stir the drained beans into the chilli and cook for another 5 minutes. Taste and adjust the salt and heat.
Serve with the rice.