Chilli Con Carne

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 1 red pepper, diced
• 3 cloves garlic, crushed
• 500g beef mince
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chilli powder
• 1 tsp dried oregano
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 400g tin kidney beans, drained
• 300ml beef stock
• 250g long-grain rice
• Soured cream and grated Cheddar, to serve
• Salt and black pepper to taste

Method

1. Heat the oil in a large pan and cook the onion and pepper for 8 minutes. Add the garlic and cook for 1 minute.

2. Add the mince and fry over a high heat for 6 minutes, breaking it up, until browned.

3. Stir in the cumin, paprika, chilli powder, oregano and tomato purée and cook for 2 minutes.

4. Add the tomatoes and stock, bring to the boil, then simmer gently for 40 minutes, stirring occasionally.

5. Stir in the kidney beans and cook for 10 minutes more. Season to taste.

6. Cook the rice according to the packet instructions. Serve the chilli over the rice with soured cream and Cheddar.