Turn up the heat! A firm favourite, this Chilli Con Carne is packed with warming flavours and spice.
What you'll need
2 tbsp olive oil
450g lean minced beef
1 onion, chopped
1 tsp hot chilli powder
1 tsp ground cumin
3 tbsp Tarantella Organic Tomato Puree
300ml hot vegetable stock
1x400g tin Tarantella Organic Chopped Tomatoes
400g red kidney beans, drained and rinsed
40g coriander, chopped; plus extra to garnish
Salt and pepper to season
How to make it
- Heat a tablespoon of olive oil in a large non-stick pan and fry the beef for 10 minutes until well browned, stirring well as you go to break up any lumps. Remove the meat from the pan with a slotted spoon and set aside.
- Add the remaining oil to the pan, then fry the onion until soft and golden.
- Add the spices to the onion and fry for a minute, then return the browned beef mince to the pan. Add the tomato puree, stock and Tarantella Tomatoes. Bring to boil, then reduce to simmer. Continue to bubble gently, uncovered for 35 to 40 minutes.
- 5 minutes before you’re ready to serve, stir in the kidney beans and the coriander, then season and simmer for 5 minutes.
- Serve with rice.
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