Chilli Con Carne

This recipe would make a great meal for anyone at phase 2 of the SBD.

TIP: If your little one doesn’t like the taste of minced beef as does mine try adding a little ketchup to their portion it sweetens the meat slightly so madam or monsieur fussy may actually eat it.

Here’s what I used:

2 carrots (peeled & diced)
1 tbsp rape seed or oil of your choice
3 garlic cloves (minced)
1.5 large onions (diced)
1 red pepper (deseeded & chopped)
1 heaped tsp chili powder (add at the end if you will be feeding this to the kiddies)
1 tsp paprika
500g lean minced beef
300ml beef stock
400g chopped tomatoes
400g white beans
400g red kidney beans

Cooking Method:

Heat the oil in a large pan and add the onion frying on medium heat for 10 minutes or until is has softened, then add the garlic, pepper, carrots paprika and cumin and cook for a further 5 minutes.
Turn up the heat and add the meat, fry the meat for 5 minutes before adding everything else apart from the white and kidney beans.
Bring to the boil and and simmer for 45minutes stirring occasionally. Once the meat is tender and the sauce is thick add the beans and simmer for a further 10 minutes and then take off the heat.

Serve with a salad, a jacket potato and a handful of grated cheddar, with chips/taco shells or simply serve with some plain basmati rice.


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