Name Chilli con Carne 2


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* 4oz (100g) bacon pieces, chopped
* 1 onion, chopped
* 2 sticks celery, trimmed and sliced
* 1 good tablespoon flour
* 1 1/2 lb (675g) good-quality lean minced beef
* 2 1/4 oz (63g) can tomato puree
* 1 pint (600ml) good beef pock, heated to boiling point
* 2 tablespoons chilli seasoning
* salt
* freshly ground black pepper
* 15oz (425g) can red kidney beans, drained
* 1 green pepper, cored, seeded and diced

1. Measure the bacon pieces into a large microproof bowl and cook on full power for 3 minutes. Stir in onion and celery until evenly coated with the juices from the bacon. Cover with pierced clear film or a lid and cook on full power for 5 minutes. Add flour, minced beef, tomato puree, stock, chilli seasoning and salt and pepper, and mix well. Cover again and cook on full power for 10 minutes, stirring once during cooking. Stir in drained red kidney beans and green pepper, stir well, re-cover and cook on full power for 5 minutes.
Taste to check the seasoning and serve straight away with plain boiled rice or pitta bread.

Power Level: Full
Cooking Time: 23 Minutes
Serves: 6

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