Chilli Con Carne
found in Mains - Meat Dishes
9 SPs |
Prep: 15 minutes
Cook: 40 minutes
Difficulty:
Challenging
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.
Ingredients
- 8 sprays calorie controlled cooking spray
- 18oz beef mince
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp chilli powder
- 2 tsp ground cumin
- 1 tbsp flour (plain)
- 15fl oz beef stock
- 15oz chopped tomatoes (tinned)
- 15oz kidney beans, drained and rinsed
- 1 tbsp tomato puree
- 2 tsp cocoa powder
- 1 tsp oregano
- 1 bay leaf
- 71⁄2oz basmati rice
- 4 corn cobettes
- 1 tbsp coriander leaves
Directions
1
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.
2
Add the garlic, chilli powder and cumin and cook for 1 minute. Sprinkle over the flour and stir well.
3
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.
4
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.
5
Serve the chilli con carne with the rice and corn, garnished with the chopped coriander.