Chilli Con Carne

Ingredients

• 500 g extra lean steak mince
• 1 red pepper
• 1 medium onion
• 2 cloves garlic
• 400 g tin of red kidney beans
• 400 g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 beef stock cube
• 1 tsp hot chilli powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 dried oregano
• 1/2 instant coffee
• 1/2 tbsp olive oil
• 300 ml water
• salt and pepper

Instructions

1. 1

   Finely chop the onion

2. 2

   Heat ½ tablespoon olive oil in a large saucepan and once hot, add the onion and cook on a low heat for five minutes, stirring regularly

3. 3

   Meanwhile, finely chop the red pepper and garlic

4. 4

   Add the red pepper, garlic, chilli powder (1 tsp), paprika (1 tsp) and cumin (1 tsp) and cook for a further 5 minutes, stirring regularly

5. 5

   Add the minced beef to the pan, turn up the heat to medium and cook until browned, stirring regularly to break up the meat into small pieces

6. 6

   Add the tin of chopped tomatoes, tomato purée (1 tbsp), oregano (½ tsp), beef stock cube, coffee (½ tsp), water (300ml) and season with salt and pepper to taste (I use ½ tsp salt and a few twists of freshly ground black pepper). Bring to the boil, cover and simmer for 20 minutes.

7. 7

   Drain the can of red kidney beans and add to the pan. Simmer uncovered for a further 10 minutes.

8. 8

   Turn off the heat, cover and leave to sit for 10 minutes before serving