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.

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