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Chilli Con Carne

Chilli Con Carne

By Morrisons
Published on 22 December 2023
An easy sharing favourite, serve with rice or nachos!
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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

  1. 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.

  2. 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.

  3. Step 3

    Crumble the beef stock cube into 300ml hot water. Pour this into the pan.

  4. Step 4

    Add the chopped tomatoes, tomato puree, kidney beans and stir well.

  5. 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.

  6. 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.

  7. 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!