Fancy a bit of Mexican? This dish is so easy and really versatile. Depending on what you feel like or have on hand, it can be served just with plain steamed rice, as a nachos topping, as a taco filling or even a baked potato topping.
Chilli Con Carne
1 brown onion, chopped
1 green chilli, chopped finely
2 cloves garlic, chopped finely
500g beef mince
1 tsp cumin
2 tsp sweet paprika
1 tsp dried oregano
1 large fresh tomato, chopped
400g tin chopped tomatoes
200ml beef stock
2 tbs tomato paste
1 cinnamon stick
400g tin red kidney beans, washed & drained
Salt & Pepper
Sour cream (if using)
Avocado (if using)
Soften the onion, garlic and chilli with a little oil in a large frypan.
At the same time brown the mince in a separate fry pan until most of the water from the meat is evaporated.
Add the dried spices to the onion mixture & cook until they become fragrant. Stir in the beef, fresh & tinned tomatoes and cook on a medium heat for 5 mins.
Pour in the beef stock, tomato paste & add the cinnamon stick, bring to the boil and then simmer.
Once the sauce starts to thicken add the beans and cook for another 10-15 minutes. Season well with salt & pepper.
Prepare how you like and top with sour cream and lightly mashed avocado.