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Chilli Con Carne |
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Serves 4
· 450g (1 LB) lean minced beef · 1 large onion, peeled and chopped · 1 x 400g (14oz) can chopped tomatoes · 2 bay leaves · 1 teaspoon Marmite or Bovril · 1 x 425g (15oz) can red kidney beans, drained · ½ teaspoon chilli powder (adjust according to taste) · 2 cloves garlic, peeled and crushed · freshly ground black pepper
Dry-fry the mince in a non-stick pan. When cooked, drain through a sieve or colander and discard the fat. Wipe away all the fat from the frying pan with kitchen paper, then add the onion to the pan and dry-fry. When the onion is just beginning to turn slightly brown, return the mince to the pan, add the tomatoes, bay leaves, Marmite or Bovril, kidney beans, chilli powder and garlic. Add liberal amounts of freshly ground black pepper. Simmer for 30 minutes, adding water if the mixture becomes too thick. Serve on a bed of boiled rice (50g (2oz) uncooked weight per person). |