500ml18fl oz stock, made from a stock cube (ideally beef, but chicken is fine
1/2 tsp dried mixed herbs
2 times 400g tins red kidney beans, drained and rinsed
200g/7oz long grain rice
200g/7oz natural yoghurt
salt and pepper
Instructions
1. Heat a large saucepan over a medium heat. Add the olive oil
and, once hot, fry the onion with a pinch of salt for 5 minutes, or
until soft and translucent. Once soft, add the garlic and cook for 2
minutes.
2. Add the mince, along with a good pinch of salt and pepper. Mix
well and cook for 5-6 minutes, or until there are no raw bits of
meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs.
Stir to mix well and bring to a simmer.
3. Pour in the drained kidney beans and simmer gently for 30
minutes, or until the chilli con carne is thickened and rich. Taste
and adjust the seasoning as necessary.
4. Meanwhile, cook the rice according to the packet instructions.
5. Serve the chilli con carne on top of the rice with a spoonful or
two of yoghurt on top of each portion. Eat while hot.
Originally Submitted
11/11/2015
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