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Chilli Con Carne

Chilli Con Carne

This week, turn up the heat in the kitchen and feed your friends on the cheap with our Chilli Con Carne. How hot can you handle it?


half a tin of chopped tomatoes
250g-ish minced beef
half a tin of red kidney beans (draine and rinse in a colander before using)
1 x beef stock cube
half an onion, chopped
1 clove of garlic, chopped
splodge of tomato puree
chilli powder
cup of rice
splash of red wine / red wine ice cube (optional)


For: 1
Vegan: No
Vegetarian: No
Cooking Level: Easy
Time to prepare: 15 mins


Calories 370
LOW Sugars 4.04g
LOW Fat 7.23g
LOW Saturates 2.68g
LOW Salt 0.61g
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Fill a saucepan 3/4 full of water and put it on the hob to boil.


Heat a dash of olive oil in a frying pan, and once hot, fry the garlic and onion in it.


add the beef

After 5 minutes or so, add the beef. Crumble it up in your hands before you put it in the frying pan, and chop any big bits up in the pan with your spatula or knife.

Keep crumbling or separating the mince into small pieces. Once the meat is starting to brown, add a dash of red wine (about half a wine glass) or a couple of frozen red wine stock cubes. (This is optional).


Give it a good stir, coating the beef in the onion, garlic and wine.


Your water should be boiling now for the rice. So, pinch of salt in the water first then add the rice. Roughly allow a cup of rice per person.


add tomato sauce

Squirt in a splodge of tomato puree, stir it in, then add the chopped tomatoes. Again, a good ole stir.


add beef stock cube

Get your beef stock cube, and instead of dissolving it in water, we're going to crumble it into our frying pan. This adds more flavour to the beef and thickens our mixture slightly.


add kidney beans

Now add the kidney beans. Remember to drain and rinse them in a colander before you add them to the pan. Stir them into the mixture.

Now, finally, the chilli. Add as much or as little as you want, your choice here, whether you like it spicy or not. Just sprinkle it over and stir it in.


After the chilli's gone in, turn down the heat to about half and genlty simmer the mixture for about 10 minutes; either until the rice is cooked (taste it to find out) or the mixture becomes a little drier, whichever comes first.


serve your chilli

After 10 minutes, drain the rice and put onto your plate, then spoon the chilli con carne over the top...or on the side, whichever you fancy.

IMPORTANT - PLEASE READ: (together with Campuslife and Starlogic) have no control over, or responsibility for the content, accuracy, reliability, relevance or safety of the Nutritional Information and/or the Intolerance Data (whether regarding each individual item of data or in combination with other individual items of data or with the Nutritional Databases or other third party data or information).

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