Tesco Chilli Con Carne

chilli con carne

This chilli con carne recipe makes enough to satisfy even the hungriest of mouths. Make sure to try our tasty leftover sweet potato and chilli recipe. 

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4 people

Preparation

Heat a large pan on a medium high heat.

Drizzle in olive oil then add the mince.

Break up large pieces with a fork and spread out over surface of the pan. Brown the meat, while stirring occasionally.

Lower the heat to medium then add the onion and cook for 1-2 minutes. Add the garlic and cook for a further minute.

Stir in the cumin, smoked paprika and cayenne pepper. Add the chopped tomato, kidney beans and beef stock.

Stir to fully combine and then leave to simmer on a medium to low heat until half of the liquid has been reduced, stirring occasionally, for 15-20 minutes.

Taste for seasoning and add salt & pepper as needed.

Serve immediately with rice and a sprinkling of grated cheese.

Garnish with chopped chives or coriander.

Tip: Make extra and use leftovers for stuffed roasted sweet potato!

Ingredients

2 tbsp olive oil
500g beef mince
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
1 (400g) can chopped tomato
1 (400g) can kidney beans, drained
250ml beef stock
cooked basmati rice
grated cheese
fresh chives or coriander, chopped
salt & pepper

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Ingredients

2 tbsp olive oil
500g beef mince
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
1 (400g) can chopped tomato
1 (400g) can kidney beans, drained
250ml beef stock
cooked basmati rice
grated cheese
fresh chives or coriander, chopped
salt & pepper

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Preparation

Heat a large pan on a medium high heat.

Drizzle in olive oil then add the mince.

Break up large pieces with a fork and spread out over surface of the pan. Brown the meat, while stirring occasionally.

Lower the heat to medium then add the onion and cook for 1-2 minutes. Add the garlic and cook for a further minute.

Stir in the cumin, smoked paprika and cayenne pepper. Add the chopped tomato, kidney beans and beef stock.

Stir to fully combine and then leave to simmer on a medium to low heat until half of the liquid has been reduced, stirring occasionally, for 15-20 minutes.

Taste for seasoning and add salt & pepper as needed.

Serve immediately with rice and a sprinkling of grated cheese.

Garnish with chopped chives or coriander.

Tip: Make extra and use leftovers for stuffed roasted sweet potato!