Chilli Con Carne

This is a great chilli recipe for the family! It is the perfect dinner to serve with friends when having a casual get together. This chilli con carne is super easy to make as it’s only a one pan recipe. If you’re looking for an easy chilli recipe, this is it! It uses up common ingredients you probably already have in. 

Ingredients: 

• 1 large onion 

• 1 red pepper

• 2 garlic cloves

• 1 tbsp oil 

• 1 tsp hot chilli powder 

• 1 tsp paprika 

• 1 tsp ground cumin 

• 500g lean minced beef 

• 1 beef stock cube 

• 400g can chopped tomatoes 

• ½ tsp dried marjoram 

• 2 tbsp tomato puree 

• 410g can red kidney beans 

• Plain boiled long grain rice, to serve 

Method: 

Step 1: Using the Morphy Richards 8" chefs knife, dice the onion. Cut the red pepper lengthways then peel and chop the garlic cloves. 

Step 2: Using the Morphy Richards Lidded Frying Pan, place onto the hob over a medium heat and drizzle the oil over the pan and leave it to get hot for 1 to 2 minutes. 

Step 3: Add the onion to the pan and stir for 5 minutes. Add the garlic, red pepper, chilli powder, cumin and paprika and stir until it’s all mixed together, then leave it to cook for a further 5 minutes. 

Step 4: Add the minced beef to the pan and turn the heat up slightly. Using the Morphy Richards Solid Spoon, break up the meat and let it cook for another 5 minutes, stirring often until there are no more pink bits. 

Step 5: Crumble the beef stock cube into 300ml hot water and add it to the pan. Add in the chopped tomatoes, dried marjoram, salt and paper, tomato puree and stir. 

Step 6: Let it simmer and bring it to the boil. Pop the lid on the pan, turn the heat down slightly until it is gently bubbling and leave it to cook for 20 minutes. 

Step 7: Drain and rinse the kidney beans and add them into the pan and give it a good stir. Bring it to the boil again and pop the lid over the pan for a further 10 minutes. If the sauce is thickening up add a little bit of water. 

Step 8: Using a Morphy Richards Saucepan, fill up the pan with water and bring it to a boil. Once you see bubbles rising to the top, add in the rice and boil it for 12 minutes. 

Step 9: Take the lid off the pan and turn the heat off. Leave your chilli to stand for 10 minutes as this enhances the flavours. 

Step 10: Once your rice is cooked, drain the rice. Serve the chilli and rice together and enjoy! 

Recipe inspired by BBCGoodFood.