Chilli con carne

Chilli con carne

A no-fuss dish perfect for a cosy night in. Ours includes chorizo for an extra spicy kick

By , 21 September 2015

(7 votes)

Chilli con carne
  • 45 Mins

  • Serves: 6

  • Price: £1.22 per serving

Nutritional Info
Each 389g serving contains
  • Energy

    619KJ

    148KCAL

    15%
  • Fat

    3.5g

    low

    20%
  • Saturates

    0.4g

    low

    27%
  • Sugars

    9.3g

    low

    13%
  • Salt

    1.56g

    med

    22%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 159kJ/38kcal.
Ingredients
  • 1 tbsp sunflower oil
  • 1 red onion, thinly chopped
  • 1/2 x 130g pack Chosen by you Diced Spanish Chorizo
  • 420g pack British Selection Lean Beef Mince
  • 4 level tsp hot chilli powder
  • 1 beef stock cube, dissolved in 100ml water
  • 150g carrots, diced
  • 2 tbsp tomato ketchup
  • 1 level tsp sugar
  • 390g carton Chosen by you Chopped Tomatoes with Chilli & Peppers
  • 400g can red kidney beans, drained and rinsed
  • 2 red peppers, de-seeded and diced
  • 2 level tsp cornflour
Method
  • Heat the oil in a large pan. Cook the onion and the chorizo until the onion is soft and the chorizo starts to crisp.

  • Add the mince and cook until it browns, stirring all the time to break up any clumps of meat.

  • Stir in the chilli powder. Add the beef stock, carrots, tomato ketchup, sugar and tomatoes. Bring to the boil, cover and simmer gently for 15 minutes, stirring occasionally.

  • Add the kidney beans to the pan along with the diced red peppers. Cover and simmer for another 10 minutes.

  • Mix the cornflour with 1 tbsp cold water and stir in. Simmer for 2 minutes. Serve with rice or as a baked potato topping.