Money-saving chilli con carne
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Ingredients
1tsp vegetable or olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
2 green chillies, finely chopped, plus 1 to serve
500g minced beef
41g packet of chilli con carne seasoning
400g tin chopped tomatoes
130g tin kidney beans, drained
300ml beef stock (made with a stock cube)
Salt and pepper
Method
Put a pan on a medium heat and add the oil and the onion and soften for three to four minutes. Add the garlic and chillies and continue to cook for a further two minutes. If you’re not keen on a lot of spice just use one chilli and remove the seeds.
Add the mince and break it up with the back of a spoon, ensuring that there’s no big lumps. Cook the meat until it’s nice and brown. Be generous with the salt and pepper and then add the chilli con carne seasoning. Mix well.
Add the tomatoes and kidney beans and stir. Then pour in the beef stock and simmer for 30 minutes. The simmering is very important (it’s like a fine wine that gets better with age).
Serve with sliced chilli.
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