Dinner – Chilli con Carne


Ingredients (serves 4)


y 1 red onion y 2 cloves garlic y 1 red pepper y 2 tablespoons olive oil y 500 g lean minced beef y 1 tablespoon chilli powder y 1 teaspoon paprika y 1 teaspoon ground cumin y 300 ml boiling water y 1 beef stock cube


Method


1. Cut the top off the onion and divide it in half through the root. Remove the skin and dice the onion very finely. Discard the root.


2. Peel and crush the garlic cloves. 3. Cut the pepper in half and remove the stalk and membrane. Chop it into small cubes.


4. Preheat the frying pan or saucepan over a high heat, add the oil and heat it for 30 seconds. Add the onion and sauté for 3–4 minutes until soft. Add the garlic and sauté for 1 minute.


5. Add the mince and cook for 6–7 minutes until fully brown. 6. Add the peppers and cook for 3–4 minutes until softened. 7. Add the chilli powder, paprika and cumin and cook for 1–2 minutes.


8. Boil the kettle. Pour 300 ml of boiling water into a measuring jug. Add the stock cube and stir with a fork to dissolve.


9. Add the passata or tinned tomatoes, stock, tomato purée, sugar and a pinch of salt. Stir well. Bring the mixture to the boil, then reduce the heat and simmer for 15–20 minutes until thickened. Stir occasionally. Drain the kidney beans in a colander and add them to the mixture 5 minutes before the end.


Rice


10. Meanwhile, boil the kettle. While the kettle is boiling, put the rice in a sieve and rinse it under cold running water for about 1 minute to remove the starch. Pour the boiling water into a large saucepan and add a pinch of salt. Place the saucepan over a high heat and bring it back to the boil. Add the rice and boil for 10–15 minutes. (You should also check the instructions on the packet.)


11. Drain the rice using a sieve. To serve


Spoon the chilli over a bed of rice. Garnish with a spoonful of sour cream and a coriander leaf.


Food For Thought


The kidney bean is high in protein and is named for its visual resemblance in shape and colour to a kidney.


y 500 ml passata or 1 tin tomatoes y 1 teaspoon sugar y ½ teaspoon salt y 1 tin kidney beans y 2 tablespoons tomato purée Rice y 300 g long grain brown rice Garnish y 4 tablespoons sour cream y 3–4 leaves fresh coriander


y Frying pan or saucepan


y Kettle


Equipment


y Chopping board y Sharp knife y Garlic press y Measuring spoons y Wooden spoon


y Measuring jug y Fork y Tin opener y Colander y Weighing scales y Saucepan y Sieve


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