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Easy Chilli Con Carne Recipe

Easy Chilli Con Carne Recipe
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Cooking Time : 50 minutes
Serving : 6
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Prepare the ingredients before making Easy Chilli Con Carne in your home. Then, follow these steps below to serve Easy Chilli Con Carne for your family or friends.

Ingredients: Easy Chilli Con Carne

  • 500 grams Extra lean beef mince
  • 1 large onion
  • 1 Red pepper
  • 1 can Chopped tomatoes
  • 1 can Baked beans in tomato sauce
  • 1 can Butter beans in tomato sauce
  • 2 tsp Fresh marjoram chopped finely
  • 1 tsp (Heaped)chilli powder
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 stick Beef stock
  • 1 1/2 tbsp Crushed fresh garlic
  • A dash of cooking oil.
  • 1 Salt
  • 1 Black pepper
  • 3 tbsp Tomato purée/paste

How to Make Easy Chilli Con Carne

If you have prepared the ingredients needed, now time to start cooking. There are 2 steps you must follow to make Easy Chilli Con Carne in your home by yourself.

    Step 1
  • Peel and chop onion. Cut pepper in half. Dispose of the pips and chop the pepper into medium sized pieces. Chop your marjoram if you have fresh, if not a teaspoon of dried will do. Heat the oil in large heavy bottomed pan and add onion. Fry, stirring often until glassy - minute or two. Add the garlic, red pepper, paprika, chilli and cumin. Cook for a few minutes. Watch to see it doesn't dry out. If necessary add a spot of hot water from kettle. In a cup dissolve the stock in 200 ml boiling water. Add the meat to the pan. It should sizzle as it goes in. This will seal in the flavour instead of letting it stew. Stir well with spatula to crumble up the mince and to ensure its browned evenly. Now add in the stock, can tomatoes and marjoram as well as tomato purée. Turn heat down and simmer for 20 minutes with lid on. Check frequently to make sure it's not cooking dry. Add both cans of beans and simmer for further 10 minutes with the lid off. If needed add a spot of water. Should be a rich
  • Step 2
  • If you can't find butter beans in tomato sauce use the ones in brine. Just be sure to drain then
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