Sara’s chilli con carne

Ideal for entertaining families with kids, this classic chilli dish is quick, hassle-free and great to have in the freezer

Prep:20 mins
Cook:1 hrs

Serves 4
Easy

Nutrition per serving

kcal 820
fat 34g
saturates 12g
carbs 59g
sugars 21g
fibre 16g
protein 75g
salt 5g

Ingredients

2 tbsp olive oil
2 large onions, halved and sliced
3 large garlic cloves, chopped
2 tbsp mild chilli powder
2 tsp ground cumin
2 tsp dried oregano
1kg pack lean minced beef
400g can chopped tomatoes
2 beef stock cubes (we like Just Bouillon)
2 large red peppers, deseeded and cut into chunks
10 sundried tomatoes
3 x 400g cans red kidney beans, drained

Tip

If you want to use a slow cooker...
To get an even more intense flavour, try this in a slow cooker. Fry your onions in a pan for 8 mins, then add your garlic, spices and oregano and cook for a minute. Gradually add the mince until it's brown. Tip into your slow cooker with the tomatoes, peppers, sundried tomatoes and beans, crumble in the stock cubes and season to taste. Cook on Low for 8-10 hours.

Method

Heat oven to 150C/fan 130C/gas 3. Heat the oil, preferably in a large flameproof casserole, and fry the onions for 8 mins. Add the garlic, spices and oregano and cook for 1 min, then gradually add the mince, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season.
Cover and cook in the oven for 30 mins. Stir in the peppers and sundried tomatoes, then cook for 30 mins more until the peppers are tender. Stir in the beans.
To serve: Reheat on the hob until bubbling. Serve with avocado or a big salad with avocado in it, some basmati rice or tortilla chips and a bowl of soured cream.