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Chilli Con Carne

An easy sharing favourite, serve with rice or nachos!


Prepare Ahead

**Freezable**


Instructions

  1. 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. 2 Stir in the frozen sliced mixed 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. 3 Crumble the beef stock cube into 300ml hot water. Pour this into the pan.


  4. 4 Add the chopped tomatoes, tomato puree, kidney beans and stir well.


  5. 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. 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. 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!


Ingredients

  • 1 tbsp Vegetable Oil
  • ½ bag Frozen Diced White Onion , (250g)
  • 2 Garlic Cloves, finely grated
  • ½ bag Frozen Sliced Mixed Peppers , (250g)
  • 1 tbsp Hot Chilli Powder/Mild Chilli Powder , (optional)
  • 1 bag Frozen Minced Beef , (750g)
  • 1 dash Salt
  • 1 dash Pepper
  • 1 Beef Stock Cube
  • 1 can Chopped Tomatoes
  • 2 tbsp Tomato Puree
  • 1 can Red Kidney Beans in Chilli Sauce
  • 1 pack Frozen Steam & Serve White Rice , or Nachos
  • 1 heaped tblsp Soured Cream , and/or grated mature Cheddar cheese to serve

Serves 4

Total time required 55 mins

  • Preparation time: 5 mins
  • Cooking time: 50 mins