Chilli Con Carne
CHILLI CON CARNE
This is one of my favourites!
This recipe is for one person only, so just multiply it to as many people you need to cook for. It takes about 40 minutes to make. Enjoy!
- 30 gr. red kidney beans (drained)
- 1 tsp beef stock
- 50 mls red wine
- 1 pinch sea salt
- 0.5 tsp ground paprika
- 0.5 tsp ground cumin
- 40 grams Basmati Rice
- 1 pinch black pepper
- 10 gr tomato paste
- 20 mls worchestershire sauce
- 1 tbs sugar
- 1/2 red capsicum
- 100 gr beef mince/
1. Heat the Worcestershire sauce in a non-stick frying pan over medium-high heat. Finely chop the onion, add to the frying pan and saute for 3-4 minutes (add a splash of water if necessary). Add the mince and fry for 3-4 minutes.
2. De-seed and chop the capsicum. Then add to the frying pan with the garlic and saute for another 2-3 minutes.
3. Add the remaining ingredients (except for the rice) to the frying pan and season with sea salt and freshly ground black pepper. Bring to the boil then reduce to a simmer for 20 minutes.
4. Meanwhile, cook the rice as per instructions on the packet, drain and serve in a warmed bowl topped with the chilli-con-carne.
Chef’s suggestions: – Cook twice as much and freeze half for future use. – For gluten-free, ensure that the brand of Worcestershire sauce is gluten-free (most contain malt vinegar and are not suitable).
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