Chilli Con Carne
found in Mains - Meat Dishes
Prep: 15 minutes
Cook: 40 minutes
A brilliant winter warm, just leave it to bubble away on the hob for the flavours to develop. The cocoa powder adds depth and richness to the chilli.
- 8 sprays calorie controlled cooking spray
- 500g beef mince
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp chilli powder
- 2 tsp ground cumin
- 1 tbsp flour (plain)
- 400ml beef stock
- 400g chopped tomatoes (tinned)
- 400g kidney beans, drained and rinsed
- 1 tbsp tomato puree
- 2 tsp cocoa powder
- 1 tsp oregano
- 1 bay leaf
- 200g basmati rice
- 4 corn cobettes
- 1 tbsp coriander leaves
Mist a large nonstick pan with cooking spray and put over a medium heat, then add the mince and onion. Cook for 5 minutes, until the bed is brown all over.
Add the garlic, chilli powder and cumin and cook for 1 minute. Sprinkle over the flour and stir well.
Add the stock, tomatoes, kidney beans, tomato puree, cocoa powder, oregano and bay leaf. Stir well and season to taste. Reduce the heat to a simmer and cover partially with a lid. Leave to cook, stirring occasionally, for 30 minutes until the sauce has thickened.
Meanwhile, cook the rice according to pack instructions and cook the corn cobettes in a pan of simmering water for 5 minutes, or until just tender.
Serve the chilli con carne with the rice and corn, garnished with the chopped coriander.