Chilli Con Carne
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Mexican
Chilli Con Carne
Report
This easy chilli con carne recipe uses items typically found in a household pantry - a tin of tomato soup, a tin of baked beans, you’ll have dinner knocked up in no-time!
Share:
Ingredients
- 500 g beef minced
- 1/2 onion chopped
- 1 tsp cumin ground
- 1 tsp oregano dried
- 1 tsp cayenne pepper powder
- 1 tsp paprika
- 1 tbsp olive oil
- 240 g Kidney Beans
- 415 g baked beans
- 400 g tomato soup cream of
To serve
- cheese grated
- guacamole
- sour cream
- tortilla chips
- cherry tomato chopped
Instructions
- Fry the chopped onion in a deep frying pan (with a lid) or a casserole pot.
- Add all the spices and fry for a few minutes until fragrant.
- Add the mince and fry until brown.
- Add the kidney beans, baked beans and tomato soup. Stir and bring to a simmer. Cover and place in a low oven at 150 degrees for an hour.
- Serve with rice and a selection of toppings: grated cheese, taco chips, guacamole, salsa, tomatoes...
Notes
- Aga cooking - all my recipes are cooked and tested using an Aga but then adapted for a conventional oven. For this recipe, do the frying on the boiling plate and then transfer to the simmering oven for the hour. You can leave it there for a lot longer if needed.
- Storage - store any leftovers in a sealed Tupperware, in the fridge, for no longer than two days.
- Reheating - the best way to reheat the chilli would be in a microwave as it's the only way to guarantee it'll be piping hot. Mince beef needs to be heated thoroughly. You can however heat in a pan until piping hot. Read the Food Gov's guidelines on the safe reheating of foods.
- Freezing - you can freeze this chilli in a sealed Tupperware for up to two months. Ensure you defrost thoroughly and reheat thoroughly too (see above).
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
