Chilli Con Carne

Ingredients

1. Sour Cream - 4 tbsp
2. Beef Stock Cube - 1
3. Black Pepper - 1/2 tsp
4. Chilli Flakes - 1/2 tsp
5. Cinnamon - 1/2 tsp
6. Ground Coriander - 1 tsp
7. Ground Cumin - 2 tsp
8. Ground Nutmeg - 1/2 tsp
9. Kidney Beans - 200 grams
10. Long Grain Rice - 300 grams
11. Salt - 1/2 tsp
12. Smoked Paprika - 2 tsp
13. Tinned Chopped Tomatoes - 400 grams
14. Tomato Puree - 1 tbsp
15. Water - 700 ml
16. Brown Onion - 1
17. Garlic Clove - 2
18. Beef Mince - 500 grams

Method

1. Finely chop the onion and mince the garlic. Heat a little oil in a large pan over a medium heat and cook the onion for 4–5 minutes until softened. Add the garlic and cook for another minute.
2. Add the beef mince to the pan and cook until browned, breaking it up with a spoon as it cooks.
3. Stir in the cumin, smoked paprika, ground coriander, nutmeg, cinnamon and chill flakes. Cook for 1–2 minutes to bring out the flavour.
4. Add the chopped tomatoes, tomato purée and crumble in the stock cube. Pour in 100ml water and stir everything together.
5. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the sauce has thickened.
6. Stir in the kidney beans and cook for a further 5–10 minutes until heated through.
7. Meanwhile, add the rice to a saucepan with 600ml water and a pinch of salt. Bring to the boil, then cover and simmer for 10–12 minutes until the water is absorbed and the rice is tender.
8. Season the chilli with salt and black pepper to taste. Serve with the rice and a spoonful of sour cream on top.

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