Chilli Con Carne

My chilli recipe – adapted from Mary Berry’s ‘Complete Cook Book’.

Serves 4
250g (or a tin) of red kidney beans in water
2 tbsp olive oil
450g (or a pack) of beef mince (steak mince is best)
2 onions, chopped
2 fresh red chillies
Garlic to taste (recipe says one clove crushed, I would probably use c. 1/4 – 1/2 bulb as The Husband’s family are *very* keen on garlic)
1 tbsp plain flour (or, at a push, any flour)
500ml of beef stock (made from Oxo) + another beef Oxo cube to crumble in
2 tbsp of tomato puree

1. Put olive oil in pan, throw in chopped garlic, and chopped chillies. Cook off for a few minutes to let the garlic/chilli infuse into the oil.
2. Add the meat. Brown off. Add the onions.
3. Add the flour, stir in and cook for a minute.
4. Add the stock, and then the tomato puree. Stir.
5. Crumble in the additional stock cube. Stir.
6. Add the beans. Stir.
7. Bring to the boil.
8. Turn the hob down to c. 3 or 4 (assuming it goes up to 6) and leave, covered with a lid, for c. 2 hours, stirring occasionally.
9. Eat.

This works very well (The Husband thinks that it is better, even) if it is cooked, put in the fridge overnight, and then reheated through (e.g. in the slow cooker when at church, as we did this morning – even if parking restrictions meant that we didn’t actually make it to the service).