Chilli Con Carne

One of my favourite meals, it’s so flexible. Cook it up in the slow cooker ready for when you come home from a long day at work, pop it on the stove or best of all I like to use my dutch oven over the camp-fire. It improves with time, so once you have cooked the chilli, pop to the pub or take the dog for a walk for a hour before enjoying. The dish is far superior if you have a good butchers nearby, if your using supermarket mince then you’ll probably have to drain the fat and water off after browning, but if you have some good quality mince there should be no need.

Serves 4

Ingredients

1 tbsp oil

1 large onion, chopped

3 garlic cloves, chopped

500g mince

400g tin red kidney beans

400g tin chopped tomatoes

1 tsp ground coriander

1 tsp ground cumin

3/4 tsp chilli powder

100ml beef stock

100ml water

Method

Heat the oil in the pan and soften the onions and garlic.

Brown the mince in a frying pan, and add to the onions and garlic.

Add all the other ingredients and bring to the boil, simmer for at least 30 minutes.

Serve with rice.