Chilli Con Carne

More Tex-Mex than Aztec, this rich and filling dinnertime speciality is as tasty on rice as it is on a baked potato. Always have a miniature bottle of Tabasco pepper sauce on the table or in your handbag for some added spice.

Cost per student: £2.50 (€2.80)

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Preparation Time: 10 minutes. Cooking time: 45 minutes

 

Ingredients (serves 3-4)

500g beef mince

1 heaped teaspoon of chilli powder

2 x 400g tins of red kidney beans

400g-tin tomato pulp

2 tablespoons of oil

2 teaspoons of mixed herbs

1 small onion, peeled and chopped

100g (1/2 cup) rice per person

2-4 tablespoons of crème fraiche

 

Equipment

1 large saucepan or frying pan

1 saucepan

1 wooden spoon

 

1. Heat two tablespoons of oil in a large frying pan on medium. 

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2. Add the onion and fry for 5 minutes. 

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3. Add the mince and stir until it turns the colour of a watervole.

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4. Turn down heat to medium-low, add chilli powder and tomatoes and cook for 15 minutes. 

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5. Drain liquid from tins of kidney beans and add to pan and cook for another 20 minutes.

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6. Meanwhile, half fill a saucepan with water, add a pinch of salt and bring to boil. Add white rice and cook for 12 minutes (see pack for details). Drain in sieve over sink and pour over some boiling water from kettle to remove starch.

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7. Serve rice in bowls and spoon over chilli con carne. Add a dollop of crème fraîche if it is too hot.