Easy Chilli Con Carne
Prep time 5 mins, cook time 60 mins. Serves 5.
- 1 large onion, finely chopped
- 1 green pepper, chopped
- 3 cloves garlic, minced
- 500g beef mince
- 1tsp oregano
- 1tsp smoked paprika
- 2tsp chilli powder (or to taste)
- 1tsp cumin
- 2tsp unsweetened cocoa powder
- 1 dash of Worcestershire sauce
- 500ml beef stock
- 400g tinned red kidney beans, drained and rinsed
- 400g chopped tomatoes
- 10g tomato puree
Heat a large pan over a medium heat and add the olive oil, onion, garlic and pepper and cook until the onion starts to become translucent. Add the mince, break it up and cook for 5-10 minutes or until it’s been browned. Add all the remaining ingredients, reduce the heat and simmer for 30-40 minutes until the sauce has thickened. Serve with rice or baked potato and top with grated cheese, fresh chillies, spring onions or sour cream.
Leftovers can be eaten the next day in a flour tortilla or split into individual portions and frozen.
Add sweetcorn to increase vegetable content.