Simple Smokey Chilli con Carne

Simple Smokey Chilli con Carne
Simple Smokey Chilli con Carne Image
Photograph Heinz Chili Tomato Base with meat and a bowl of rice for serving, classic porcelain, cream background, worktop, minimalist --ar 4:5 --v 6.0 --s 50 --style raw
Heinz Chilli Tomato Base
Simple Smokey Chilli con Carne
Serves 6
  • 1 tbsp olive oil
  • 2 medium onions, chopped.
  • 3 garlic cloves
  • 500g beef mince
  • 2 tbsp plain flour
  • 1 tsp smoked paprika.
  • 300ml beef stock, made from 1 beef stock cube.
  • 2 bay leaves
  • 2 red peppers, chopped into 2cm chunks.
  • 1 x tin of 400g kidney beans, drained and rinsed.
  • 3 tbsp coriander, chopped.
To serve:
  • Rice or a Jacket potato
  • Cheddar cheese
  • Sour cream
  • Chilli flakes, optional
1. Heat olive oil in a pan. Cook onions and garlic for 8-10 mins until softened.
2. Add beef mince, cook for 5 mins until browned.
3. Stir in flour and smoked paprika, cook for 1 min. Add beef stock, Heinz Chilli Tomato base, bay leaves. Bring to a boil, then simmer for 30 mins.
4. Add kidney beans, red peppers. Cook for 15 mins until heated through and sauce thickens. Remove bay leaves.
5. Before serving, mix in chopped coriander.
6. Serve with rice or jacket potato. Top with cheddar cheese, sour cream, and extra chilli flakes if desired.
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