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Julie Goodwin’s Easy To Make Chilli Con Carne Recipe

Julie Goodwin's Chilli Con Carne

Chilli Con Carne

Serves 4

2 tablespoons olive oil
2 cups long-grain rice (jasmine or basmati are fine)
500 g beef mince
2 cloves garlic
2 medium onions
3 long green chillies
1 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons smoked paprika
2 tablespoons tomato paste
400 g tin red kidney beans
800 g tin chopped tomatoes
1 cup beef stock
Salt and ground black pepper
1 teaspoon chilli powder
300 ml sour cream

EQUIPMENT 

  • Food processor
  • Chef pan
  • Microwave
  • rice cooker
  • Cup and spoon measures
  • Chopping board
  • Colander
  • Knife
  • Tin opener
  • Wooden spoon
  • Fork

METHOD

1 Put the chef pan over a high heat with the oil in it. Put the rice in the rice cooker with 3 cups of water and put the lid on. Microwave on high for 18 minutes.
2 Place the beef mince in the pan, breaking up any lumps with a wooden spoon. Cook until browned.
3 While the beef cooks, peel the garlic and peel and halve the onions. Halve the chillies lengthways, scrape out the seeds and discard the seeds and stalks. Put the garlic, onion, fresh chilli, cumin, paprika and tomato paste in the food processor and blitz to a puree.
4 Add the puree to the pan and stir for 3 minutes. Tip the kidney beans into the colander and rinse under the tap. Add the beans to the pan along with the tomatoes and stock. Bring to the boil and simmer rapidly until the rice is ready. If the mixture dries out too much, add a little water and turn the heat down. Taste and season with salt and pepper.
5 Remove the rice from the microwave and fluff with a fork. Serve at the table with the chilli powder and sour cream on the side for people to help themselves.

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The Carousel thanks Julie Goodwin for this recipe from her book 20/20 MealsBuy the book here.

Written by TheCarousel

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