Chilli Con Carne
|Beef mince||500 Gram|
|Garlic||2 Clove (10 gm)|
|Chili powder||1 Teaspoon|
|Chopped tomatoes||400 Gram|
|Tomato puree||2 Tablespoon|
|Kidney beans||400 Gram|
|Beef stock cube||1|
|Olive oil||1 Tablespoon|
*Remember to prepare a Jacket Potato or Rice whilst cooking to serve with the chilli…
Finely peel and chop the Onions and Garlic. Then gently fry for 5 minutes with a little oil.
Now add the Cinnamon, Cumin, Chilli Powder and Minced Beef to the pan, cooking until browned.
Now add the Chopped Tomatoes, Oregano, Tomato Puree, Salt & Pepper and a Crumbled Stock Cube to the pan, stir, then simmer for 20 minutes (with lid). Add some water if the sauce seems too thick.
After 20 minutes, drain the Kidney Beans then add these to the pan, stir the mixture and allow to simmer for 10 minutes (without lid).
Now switch off the heat and put the lid back on the pan and allow to rest for 10 minutes.
Your chilli is now ready to serve.
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