Chilli con carne

Serve with rice

Ingredients

› 1 medium-sized onion, finely chopped
› 1 clove of garlic, crushed
› 1 medium-sized carrot
› 1 medium-sized pepper
› 5 button mushrooms
› 450 g of minced beef
› 1 dstsp of plain flour
› 1 tsp of chilli powder
› 1 low-salt beef stock cube dissolved in 150 ml of boiling water
› 2 dstsp of tomato sauce
› ½ x 400 g tin of chopped tomatoes
› 100 g of frozen peas, defrosted
› ½ x 240 g tin of kidney beans

Method

1. Peel and chop the onion, garlic, carrot, pepper and mushrooms.
2. Put minced beef in dry frying pan. There is sufficient fat in mince
for frying.
3. Cook for 20–25 minutes over a low heat until well browned, stirring
all the time.
4. Add onions and garlic to the pan and cook for 2–3 minutes. Sprinkle on
the flour and chilli powder and cook for 1–2 minutes, stirring all
the time.
5. Add beef stock, tomato sauce, tinned tomatoes and vegetables.
Bring to the boil.
6. Add kidney beans to mince.
7. Simmer for 20 minutes or until the sauce is at the desired consistency.