Pete’s Chilli Con Carni
1 Onion, finely sliced (s) (0pp)
1 Red pepper, finely sliced (s) (0pp)
1 Red chilli (s) (0pp)
1 Tsp smoked paprika
1 Tsp cumin
1 Tsp coriander
1 Tbsp. sweetener
1 Tbsp. Tomato puree (s) (0pp)
* 2 Tsp cayenne pepper
250g extra lean beef mince (8/4=2pp per person)
300ml beef stock
400g Chopped tomatoes (s) (0pp)
400g Red kidney beans (p) (f) (4/4=1pp per person)
S & P
Preheat the oven to 160C.
In a frying pan, sprayed with frylight, cook the onion, pepper & chilli until soft. Brown the beef mince, add the spices then the red kidney beans, tomatoes, puree, sweetener & beef stock. Add the cayenne pepper if you like it hot! Bring to the boil then reduce to a simmer, season to taste. Cover then cook for a minimum of 30 mins, better the longer it is cooked, allow it to cool then reheat to allow the flavors to intensify.
Serve on a bed of rice.