Mains
Chilli con Carne
Ingredients
- 450 gr. (1 lb.) minced beef or rump steak,
- cut into very small pieces
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- Olive oil
- 1 heaped tbsp. flour
- 570 ml (1 pt.) hot stock, made with vegetable stock powder
- 2 heaped tbsp. tomato purée
- 1 tbsp. hot chilli powder, or to taste
- ½ tsp. cayenne pepper (optional)
- 3 x 450 gr. (14 oz.) tins red kidney beans
- 1 large green pepper, deseeded and chopped
- Salt
- Preheat oven to 160°C.
Method
1
Fry the onions in olive oil for a few minutes. Add the garlic and stir for another minute or so. Turn up the heat and add the rump steak, brown it well, stirring it round.
2
Sprinkle in the flour, and stir it round to soak up the juices. Combine the tomato purée with the hot stock and add it gradually to the meat and onion mixture.
3
Sprinkle in the chilli powder, add the drained and rinsed beans and stir round. Gradually bring to simmering point.
4
Transfer to a casserole dish, stir in the chopped green pepper put on the lid and cook in the oven for about 1 hr. at 160º C. Season with salt, to taste.
5
Serve with basmati rice and sour cream or crème fraîche.