One pot chilli con carne
A family favourite that’s guaranteed to earn a spot in your weekly rotation. Our one-pot chilli con carne is quick and easy with minimal washing up. So, when’s chilli night?
- 500g minced beef
- 500ml beef stock
- 400g tin of chopped tomatoes
- 400g tin of kidney beans
- 30g chilli seasoning mix
- 2 tbsp olive oil
- 2 tbsp tomato ketchup
- 1 tbsp tomato puree
- 1 garlic clove
- 1 onion
- Salt and pepper to taste
- 2 bags of microwavable white rice
Peel and roughly dice the onion.
Use a garlic press or finely chop the garlic.
Turn on the hob to a medium to high heat. Heat the olive oil in a large pan and, when hot, cook the onions and garlic for 5 minutes. Stir regularly to make sure they don’t catch.
Add the beef mince to the pan, breaking it up with a wooden spoon. Cook for 5 minutes until it’s browned.
Add the chilli seasoning and a small amount of the stock and stir. Add the tomato puree and continue cooking for another minute.
Then add the chopped tomatoes, remaining stock and stir.
Finally, slowly add the ketchup and let it simmer for 30 minutes.
Make sure you occasionally stir to combine all the ingredients and ensure nothing sticks to the bottom of the pan.
When the chilli is ready to serve (you can let it simmer for up to an hour so long as it doesn’t dry out), pop your rice in the microwave and cook.
Drain the kidney beans and add to the chilli; cook for another couple of minutes, so it’s heated through.
Taste the chilli and season with salt and pepper to taste. Serve on a bed of fluffy white rice or with a side of nachos.