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 12:

  • 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.