Chilli con carne
Step 1: Heat the oil in a large pan until it’s really hot. Chop the onion and open the kidney beans and tomatoes whilst you’re waiting.
Step 2: Add the onions to the pan, and stir frequently until soft and transluscent.
Step 3: Add the mince (remember to remove the paper backing)
Step 4: Stir pretty much constantly on a high heat until it all turns from red to brown.
Step 5: Put back onto a medium heat and add the tomatoes, kidney beans (drained), sugar, oxo cube, tomato paste, and the chilli powder.
Step 6: Mix everyhting together, and heat it until it starts to bubble.
Step 7: Get it bubbling pretty fiercly, find a lid for the pan, whap it on, and lower the temperature to a very low, so that it is just simmering.
Step 8: Leave this for about 30-40 mins
Step 9: Cook the rice in the meantime.
Step 10: Check the chilli every 10 mins or so, and if it looks a bit dry, and some water.
Step 11: When it’s done, divide it and the rice out between the plates, and enjoy!
Step 13: Alternatively you can have it with Jacket Potatoes instead of rice,but remember to spike them first and that they take about 1hr 1/2 depending on their size.