Beef Chilli Con Carne

This stovetop beef chilli combines ground beef, tomatoes, kidney beans, fresh chillies, and warm spices. It makes four servings.

Ingredients

• Frylight sunflower oil or another cooking spray
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 fresh chillies, deseeded and chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 (400-gram) can chopped tomatoes
• 1 tablespoon tomato purée
• 300 milliliters beef stock
• Salt and ground black pepper, to taste
• 500 grams 5%-fat ground beef
• 1 (200-gram) can red kidney beans

Instructions

1. Coat a large pan with cooking spray. Add the ground beef and cook gently over medium heat for about 5 minutes.
2. Add the onion and continue cooking until the beef is completely browned, the lumps are broken apart, and the meat reaches 160°F (71°C).
3. Add the garlic, chillies, cumin, coriander, paprika, and cayenne. Stir thoroughly.
4. Add the chopped tomatoes, tomato purée, beef stock, and kidney beans. Stir well and bring to a boil.
5. Reduce the heat and simmer gently for 15 minutes, or until the sauce has thickened slightly.
6. Season to taste with salt and black pepper, then cook a little longer if needed.
7. Serve hot with boiled rice or vegetables, if desired.

Yield

Makes 4 servings.