Name Chilli con Carne with Rice


5.0/5 rating (2 votes)


2 tablespoons vegetable oil
3 onions, chopped
1red pepper, cored, deseeded and diced
2 garlic cloves, crushed
500 g (1 lb) lean minced beef
450 ml (3/4 pint) beef stock
1/2 - 1 teaspoon chilli powder,
500 g (1 lb) cooked or canned kidney beans
425 g (14 oz) can chopped tomatoes
1/2 teaspoon ground cumin
250 g (8 oz) long-grain rice
salt and freshly ground black pepper

Heat the oil in a pan, add the onions, red pepper and garlic and gently fry until soft. Add the minced beef and cook until just coloured. Blend in the stock and add the chilli powder, kidney beans, tomatoes and cumin. Season to taste with salt and pepper.
Bring to the boil, then reduce the heat, cover the pan and simmer gently over a low heat for 50-60 minutes, stirring occasionally.
Meanwhile, boil the rice in plenty of salted water, according to the packet instructions, until just tender. Drain and serve with the chilli con carne.

Serves 4

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