Quick chilli con carne
Quick chilli con carne
Delicious served with all the accompaniments; guacamole, sour cream, grated cheese, jalapeño chillies and tortilla chips.
Remember to defrost your meat! Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking. If using defrosted cooked meat, you can only reheat this meat once so only cook what you can eat.
Heat the oil in a large saucepan and cook the onions with the garlic, chilli, spices and tomato puree for 5- 10 minutes.
Add the mince and cook over a high heat, stirring until all the meat changes colour and there are no lumps, bubble until the meat begins to catch.
Add the tinned tomatoes bring to the boil and leave to cook down for about 5 minutes.
Pour in the meat stock and kidney beans, drop in the cinnamon stick and bring to the boil. Stir and turn heat down, cover and simmer for 30 minutes, stirring occasionally. Remove the cinnamon stick, taste, season and serve.
To freeze: Complete the recipe up to the end of step 4. Cool, put into an airtight container, label and freeze for up to 3 months. To use: Defrost overnight in the fridge. Simmer the chilli in a pan on the hob until piping hot.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.