Chilli Con Carni

This is such an easy recipe to rustle up,  I find it absolutely delicious with cheesy nachos and salsa, but its just as delicious with plain rice. 

Ingredients

olive oil

1 onion chopped

2 cloves of garlic minced  

2 tbsp of mild chilli powder

2 tsp ground cumin

2 tsp oregano

500g/1lb 2oz lean mince beef

400g/14oz tinned chopped tomatoes

1 beef stock cube

1 red pepper, halved lengthways, deseeded and chopped

6 sundried tomatoes chopped up

400g/14oz tinned kidney beans, drained and rinsed well

Equipment

sharp knife

vegetable chopping board

garlic crusher

sauté pan

tablespoon

teaspoon

tin opener

wooden spoon

1. Heat a swirl of olive oil in the sauté pan. Add the onion, garlic and red pepper and fry for 5 minutes until soft and golden. 
2. Stir in the mild chilli, cumin, oregano to coat the onion, garlic and pepper. Then add the mince and mix in well with the spices and cook for 5 minutes until browned.
3. Stir in the tinned tomatoes, sundried tomatoes and crumble in the stock cube,  cook for 15-20 minutes.
4. Add the red kidney beans to the chilli, stir and cook for a further 10 -15 minutes. Serve.

Use any left overs to make delicious pitta pockets, perfect for a picnic with a twist. 

Simply toast the pittas and fill them with fresh crunchy lettuce, grated cheddar cheese and the left over chilli. Yum.