Chilli con Carne
Servings 4
Prep time
15 minsCook time
30 minsTotal time
45 minsIngredients
Method
- In a casserole dish or heavy-based pot, heat oil over medium heat . Add onion, celery and carrot and cook, stirring regularly, for 5 minutes or until vegetables are tender.
- Add tomato paste and mince and cook, stirring, for a further 5 minutes.
- Add tomatoes, kidney beans, stock concentrate, Mexican seasoning and brown sugar. Stir well then bring to a simmer and gently cook for 25 minutes, stirring occasionally to make sure the sauce doesn’t catch on the bottom of the pan or dry out.
- Serve on rice, topped with sour cream and spring onion.
Simon says ...
If you like things spicy and want a punchier chilli hit, use 2 Mexican Flavour Shots.
I used fluffy white rice, but this recipe works well with any variety—choose your favourite!
