Beef Chilli Con Carne
|
Ingredients |
| 500g Shazans Beef Mince |
| 1 tbsp vegetable oil |
| 2 onions, diced |
| 1 red pepper, diced |
| 2 tsp cumin, ground |
| 2 tsp paprika powder |
| 2 tsp hot chilli powder |
| 1 tsp dried oregano |
| 1/4 tsp ground black pepper |
| 1 x 400g chopped tomatoes |
| 2 tbsp tomato puree |
| 1 tbsp brown sugar |
| 1 ½ tsp salt |
| 1 x 400g tin red kidney beans, drained |
| 1 x 400g tin chickpeas, drained |
| 1/ 2 cup water/ beef stock |
| Method |
| Step 1 |
| Heat pan over medium heat. Add oil. |
| Step 2 |
| Once oil is hot, add onions and cook till soft and translucent, for about 5 minutes, stirring occasionally. |
| Step 3 |
| Add red pepper, cumin powder, paprika powder, hot chilli powder, black pepper and dried oregano. Cook for 1-2 minutes. |
| Step 4 |
| Then add beef mince into the pan and break it up until the meat is uniform mince-sized lumps. Turn the heat up and cook till meat becomes brown and no more pink bits. |
| Step 5 |
| Add chopped tomatoes, tomato puree, brown sugar and salt. Stir well. |
| Step 6 |
| Add in chickpeas, red kidney beans and water/ beef stock. |
| Step 7 |
| Cover the lid on the pan and bring it to the boil. Turn down the heat and let it simmer for about 15 minutes. Stirring occasionally. |
| Step 8 |
| Serve hot with warm rice or nachos with cheese and a dallop of sour cream. |