10 minutes preparation

Tarantella Chilli Con Carne

Tarantella Chilli Con Carne

1 hour cooking

Serves: 4

Ingredients:

  • 2tbsp olive oil
  • 450g lean minced beef
  • 1 onion, chopped
  • 1tsp hot chilli powder
  • 1tsp ground cumin
  • 3tbsp Tarantella Organic Tomato Paste
  • 300ml hot vegetable stock
  • 1 x 400g tin Tarantella Organic Chopped Tomatoes
  • 400g red kidney beans, drained and rinsed
  • 40g coriander, chopped, plus extra, to garnish
  • Salt and pepper, to season

Method:

  1. Heat a tablespoon of olive oil in a large non-stick pan and fry the beef for 10 minutes until well browned, stirring well as you go to break up any lumps. Remove the meat from the pan with a slotted spoon and set aside.
  2. Add the remaining oil to the pan, then fry the onion until soft and golden.
  3. Add the spices to the onion and fry for a minute, then return the browned beef mince to the pan.
  4. Add the tomato paste, stock and tomatoes. Bring to the boil, then reduce to a simmer. Continue to bubble gently, uncovered, for 35 to 40 minutes.
  5. Five minutes before you're ready to serve, stir in the kidney beans and the coriander, then season and simmer for five minutes.
  6. Serve with rice.

Recipe courtesy of Tarantella.


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