Mains
American
AmericanChilli con Carne
A spiced beef and bean chilli at three levels, from a quick storecupboard bowl to a slow-cooked brisket chilli built on toasted dried chillies and dark chocolate.
Gluten-free
Dairy-free
Nut-free
Budget version
Value mince, a tin of kidney beans and a shop chilli powder, ready in half an hour.
Per serving£1.13
Total cost£4.50
Time40 min
Ingredients for 4
- 500 g value beef mince
- 1 onion , diced
- 2 cloves garlic , crushed
- 2 tbsp chilli powder
- 400 g tinned chopped tomatoes
- 400 g tinned kidney beans , drained
- 1 tbsp tomato puree
- salt , to taste
- To serve
- 200 g long grain rice , to serve
Method
- Fry the onion until soft, then add the garlic and chilli powder for 1 minute.
- Add the mince and brown all over, breaking up any lumps.
- Stir in the tomato puree, tomatoes and kidney beans and bring to a simmer.
- Cook for 20 minutes until thickened, then season to taste.
- Serve over boiled long grain rice.
Equipment
- large pan
- saucepan
The three ways, side by side
Budget
Value mince, a tin of kidney beans and a shop chilli powder, ready in half an hour.
Better
Better mince bloomed with cumin, smoked paprika and fresh chilli, with two kinds of beans.
Ultimate
Chunks of brisket slow-cooked with toasted ancho and chipotle chillies, dark beer and a square of dark chocolate.
