chili con carne

Chili Con Carne

doubles up as bolognese too

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Ingredients

Instructions

STEP 1:

I make this at uni so there’s no exact measurements just make it so it looks & tastes good!!

STEP 2:

STEP 3:

ice
oil
onion

– On quite a high heat add some oil to a frying pan to warm a little before adding your sliced onion, let the onion start to brown but not burn

STEP 4:

onion

– When the onion is partially cooked add your minced meat and again allow to brown a little

STEP 5:

ice
kidney beans
pepper
tomato

– Turn the heat down and add your kidney beans, tinned tomatoes/bolognese sauce and about a desert spoon of tomato puree and sliced red peppers

STEP 6:

chili powder
tea

– Add your chili powder, be careful you don’t want to ruin it by putting in too much, I use half a teaspoon but add as you wish depending on how hardcore your taste buds are!

STEP 7:

kidney beans
oil

– Mix it all together and let it sit and cook for a little while so the kidney beans soften up, keep the heat low so it doesn’t bubble and boil

STEP 8:

– 20mins or so later, ta daaaaa you have your chili con carne!

STEP 9:

STEP 10:

ice
rice

– Serve with rice or spaghetti for bolognese with a kick 😉

STEP 11:

STEP 12:

Its easier to make this in bulk and freeze the leftovers so you’ve always got something in the freezer for when you want something quick and can’t be bothered to cook properly, just stick it in the microwave and make sure its cooked through really well! Best to freeze it in individual portion sizes too, I find I get about 3 or 4 portions from one lot