Chilli con carne
Servings 6 people
Ingredients
- 800 g Manor Farm chicken mince
- 2 tbsp olive oil
- 2 Finely chopped medium brown onions
- 1 Diced medium red capsicum
- 3 Crushed garlic cloves
- 1.5 tbsp Ground cumin
- 1.5 tbsp Ground coriander
- 2 400g cans red kidney beans, rinsed & drained
- 3 400g cans diced tomatoes
- 1 Dried oregano
- 1 tbsp Dried chili flakes
Instructions
- In a large, heavy-based saucepan, heat half of the oil over a medium-high heat. Cook the chicken mince in batches, stirring it with a wooden spoon so that the mince breaks up, the mince should take about 8-10 minutes to brown. Once cooked place it in a bowl.
- Heat the rest of the oil in the pan and then add the onion and capsicum. Cook this for about 5 minutes or until they have softened. Next add the garlic, cumin, and coriander. Cook this for about a minute or until it is fragrant. Add the mince back to the pan and mix it all together. Now add the beans, tomato, oregano, chili and 115 ml cold water. Cover this over and let it come to the boil, reduce the heat to low and simmer it for 30 minutes. Take off the lid and simmer for another 15 minutes or until the sauce thickens.
- Serve with rice.
