Sponsored: Chilli con Carne from Knorr Stock Pots
Makes: 4-6
Serves: 4-6
Prep time: 20 minsTotal time: 
Sponsored
Recipe photograph by Andrew Burton
Sponsored: Chilli con Carne from Knorr Stock Pots
Makes: 4-6
Serves: 4-6
Prep time: 20 minsTotal time: 
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Ingredients
- 3-5 tbsp sunflower oil
- 500g beef mince
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 10g root ginger, grated
- 1 red or green chilli, deseeded and finely chopped
- 1 tbsp chipotle paste
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 red pepper, deseeded and diced
- 1 x 400g tin chopped tomatoes
- 1 Knorr Beef Stock Pot
- 1 x 400g tin kidney beans, rinsed and drained
- 1 x 400g tin black beans, rinsed and drained
To serve, optional
- cooked rice
- sourdough bread
- chopped coriander
- lime wedges
Step by step
- Heat 3 tablespoons of oil in a large pan, add the onion and beef mince and fry until golden brown, breaking up the mince well.
- If needed, add extra oil then mix in the garlic, ginger, chilli, chipotle paste, cumin, cinnamon, oregano and red pepper, and cook for 3-4 minutes, stirring.
- Add the Knorr Beef Stock Pot, the chopped tomatoes and 500ml water to the pan, bring to the boil then simmer gently for 30 minutes, stirring occasionally.
- Mix in the rinsed beans and simmer for another 15 minutes.
- Ladle the chilli over rice, or into bowls with sourdough bread for dunking. Scatter with chopped coriander and serve with lime wedges to squeeze over.
