Chilli Con Carne

450g Lean minced beef

2 Onions
1 Clove garlic
1tbsp Vegetable oil
1-2 Chilli peppers
3 tbsp Tomato puree
2x 400g Tinned tomatoes
150ml strong beef stock
2x 450g Tinned red kidney beans
Salt and freshly ground black pepper
Parsley sprigs for garnish

Heat the oil in a large saucepan. Chop the onion and crush the garlic and then fry them until
soft. De-seed and finely shop the chillies. Add the chillies and seasoning to the onions. Stir
in the tomato puree, tomatoes and the stock. Bring to the boil, cover and simmer for 45
minutes. Rinse and drain the kidney beans, add them to the saucepan and then cover and
simmer for a further 15 minutes.

Serve the chilli on a bed of rice. If you want to impress your wife/husband/girlfriend/boyfriend/
significant other, serve it garnished with the fresh parsley.