Chilli con carne

Chilli con carne

A no-fuss dish perfect for a Bonfire Night party. Ours includes chorizo for an extra spicy kick.

By , 21 September 2015
Chilli con carne
  • Ready in: 45 mins
  • Serves: 6
  • Price: £1.22 per serving
Nutritional Info
Each 258g serving contains
  • Fat 13.7
  • Sat Fat 5.4
  • Sugar 11.6
  • Salt 1.3
  • Cals 297
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 482kJ/115kcal.
  • 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
  • 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.