Chilli Con Carne

Cook time: 75 minutes

• 1 large white onion
• 1 red pepper
• 1 yellow pepper
• 4 garlic gloves
• 2 chillies
• 1tbsp olive oil
• 1 heaped tsp hot chilli powder
• 1 tsp paprika
• 1 tsp ground cumin
• 500g mince
• 1 stock cube
• 400g can chopped tomatoes
• 1 can kidney beans, drained
• 1 tsp sugar
• 2 tbsp tomato purée
• 75g brown rice per person

1. Set your rice to cook in your rice cookers, then prepare your vegetables.


2. In a large pot on medium heat on the stove, heat the oil and then cook the onion until soft and translucent.


3. Add in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Mix it all together and leave to cook for 5 mins, stirring occasionally.


4. Turn up the heat slightly, then add the mince, breaking up with your spatula in the pan. Stir for at least another 5 minutes, until the mince is cooked through.


5. Make the stock by crumbling the stock cube into 300ml boiled water. Pour this into the pan.


6. Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.


7. Bring the mix to a boil, give it a good stir, then put on the lid and reduce the heat down to a simmer, leaving it for at least 20 minutes. Stir occasionally, and add more water if the mix looks to be drying out.


8. Next add the kidney beans, stirring them into the mix. Bring to a boil again, then reduce to a simmer for around 10 minutes, without the lid.


9. Add salt and pepper to taste, mix in, then replace the lid and turn off the heat. Leave the chilli to stand for 10 minutes before serving.


10. Serve with brown rice, and sour cream if desired.