The food lab

Chilli con carne

  • 1/2 kg mince
  • 1 onion
  • 1 red beans tin
  • 1 tablespoon puree tomato
  • 1 tbsp flour
  • 1 beef stock cube dissolved in 1 cup of water
  • Chilli or 2 tbsp chillies
  • rice or nachos to serve

Slice onion, cook beans and drain, fry meat Mix all together Simmer Add tomato, mix, add flour Slowly add beef stock Add beans and chilli Simmer for 10 minutes, stirring

VERSION 2

  • 1 teaspoon olive oil + extra
  • 1 onion peeled + sliced
  • 1-2 teaspoons chilli powder
  • 350 gr mince
  • 1 beef stock cube
  • 1 400g tin peeled tomatoes
  • 1 420 g tin red kidney beans in water, drained

Large saucepan, heat 1 teaspoon olive oil, fry onion until soft Add chilli powder + mince, cook until browned

Using stock cube make 150 ml stock with boiling water Add to pan with peeled tomatoes + red kidney beans

Simmer on low heat for 20 minutes