Chilli Con Carne

Serves 4

INGREDIENTS:

• 350g (12oz) minced beef/turkey
  
• 2 Carrots - diced
  
• 2 Onions - sliced
  
• 100g (4oz) Mushrooms - sliced
  
• 2tsp Chilli powder (or add according to taste)
  
• 400g (14oz) Can of chopped tomatoes
  
• 400g (14oz) Can of kidney beans or baked beans
  
• 1tsp Tomato puree
  
• 1 Clove of garlic (optional) – crushed
  
• Salt and pepper

EQUIPMENT:

• 2 Large saucepans
• Wooden spoon
• Teaspoon
• Sharp knife
• Chopping board
• Tin opener
• Garlic press

METHOD:

• Brown mince in a large saucepan for 5 minutes stirring all the time
• Drain off excess fat
• Add onion, carrot, mushrooms, chilli powder, salt and pepper and garlic and stir well.  Cook for a few minutes
• Add tomatoes and tomato puree, bring to the boil and simmer gently for 30 minutes stirring occasionally
• Drain and rinse kidney beans and add to mince mixture.  Cook for 5 minutes
• Serve with boiled rice, baked potato or garlic bread and vegetables or salad

LEFTOVER HINT:

INGREDIENTS:

• 50-75g Pasta per person,
• Leftover chilli,
• 50g (2oz) Cheese grated

METHOD:

• Cook the pasta for about 10 minutes
• Drain and place in an ovenproof dish
• Stir in left over chilli
• Add grated cheese and place in preheated over Gas Mark 4/350F/180F for 20 minutes
• Serve with salad or vegetables