Chilli Con Carne

Name: Chilli Con Carne
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Knorr Beef Stock Pot; 500 g beef mince; 400 g tomatoes. chopped into even chunks; 4 thick slices of sourdough bread; 1 tin of kidney beans; 1 tin of dried black beans; 1 red bell pepper, chopped into even sized chunks; 1 fresh chilli, finely chopped; 2 onions; 3 garlic cloves; a handful of fresh parsley; 10 g ginger; 1 tbsp chipotle paste; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp dried oregano; 500 ml water; 5 tbsp sunflower oil

A household essential with a mix of spices and a touch of chipotle. We think this is great with a side of sourdough bread.

45 MINS

Cooking Time
Easy

Difficulty
15 MINS

Prep Time
4 People

Serves

1 Knorr Beef Stock Pot
500 g beef mince
400 g tomatoes. chopped into even chunks
4 thick slices of sourdough bread
1 tin of kidney beans
1 tin of dried black beans
1 red bell pepper, chopped into even sized chunks
1 fresh chilli, finely chopped
2 onions
3 garlic cloves
a handful of fresh parsley
10 g ginger
1 tbsp chipotle paste
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp dried oregano
500 ml water
5 tbsp sunflower oil

Cut the onion into small cubes, smash the garlic and grate the ginger.
Rinse the kidney beans and black beans and set aside. Add the sunflower oil to the pan and heat. Fry the onion and mince until golden brown.
Add the chipotle paste, garlic, ginger, cumin, cinnamon, oregano, red bell pepper and chopped tomatoes to the mince. Add the beef stock pot and the water.
Slowly simmer for 30 minutes, add the rinsed beans and stir occasionally.
Cook slowly for 15 minutes and then serve.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	833.283 kcal
Protein (g)	30.415 g
Sugar (g)	10.055 g
Fat (g)	56.942 g
Fibre (g)	8.519 g

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