Chilli Con Carne
By Morrisons
Published on 22 December 2023
An easy sharing favourite, serve with rice or nachos!Time and servings
55 minsTotal time
4Servings
5 minsPrep time
50 minsCooking time
Ingredients
- 0.5 bag of frozen sliced mixed peppers, (250g)
- 1 pack of frozen steam & serve white rice, or Nachos
- 1 bag of frozen minced beef, (750g)
- 1 can of chopped tomatoes
- 1 pack of rice, or Nachos
- 1 bag of beef mince, (750g)
- 250 g of loose peppers, (250g)
- 1 dash of pepper
- 2 garlic cloves, finely grated
- 1 dash of salt
- 1 heaped tblsp of soured cream, and/or grated mature Cheddar cheese to serve
- 1 beef stock cube
- 2 tbsp of tomato puree
- 1 can of red kidney beans in chilli sauce
- 1 tbsp of vegetable oil
- 0.5 bag of frozen diced white onion, (250g)
- 1 tbsp of hot chilli powder/mild chilli powder, (optional)
Method
Step 1
Heat the oil in a large pan and add the frozen diced onions and garlic. Fry over a medium heat for 3 mins, stirring until softened and starting to colour.Step 2
Stir in the peppers. Add the chilli powder at this point if you prefer more kick! Fry for 2 minutes stirring frequently before adding in the mince. Cook the mince for a further 5 minutes until browned stirring frequently and season.Step 3
Crumble the beef stock cube into 300ml hot water. Pour this into the pan.Step 4
Add the chopped tomatoes, tomato puree, kidney beans and stir well.Step 5
Simmer it gently for 30 minutes. Stirring occasionally to ensure it doesn’t catch on the bottom of the pan. If it does, just add a couple of tablespoons of water.Step 6
Turn off the heat and leave the chilli to stand with a lid on for 10 minutes. This allows the flavours to mingle.Step 7
Serve with either some frozen steam & serve white rice or nachos, topped with soured cream, guacamole and/or grated mature Cheddar cheese. Its also great served as a jacket potato filling!