Pete’s Chilli ConCarni (2013)
1 large onion, finelychopped (s) (sff)
1 Red onion, finelychopped (s) (sff)
1 Carrot, finely chopped (s) (sff)
1 Celery, finelychopped (s) (sff)
1 Garlic Clove, finelychopped (sff)
1 Chilli, deseeded& finely chopped (s) (sff) 1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tbsp Sweetener
250mL Stock made witha Knorr “Rich Beef” stockpot
400g Red Kidney beans (s) (ff)
454g Extra lean beefmince (ff)
500g Pack of passata (Aldi) (s) (sff) Salt and ground black pepper
Cook the mince in a casseroledish on high heat to remove any remaining fat and cook until brown, remove fromthe dish and set to one side.
Fry the onion, garlic,chilli, carrot & celery, gently over a low heat for 6-8 minutes, untilsoftened and golden. Return the mince to the pan.
Add the spices andcontinue frying, stirring occasionally, for 2-3 minutes. Add the red kidneybeans, passata, sweetener and stock. Season well. Stir and bring to the boil.Reduce the heat and simmer, or cook in an oven at 90C for several hours.
Serve hot with some plain boiled rice and a salad.