Quick Chilli con Carne

I like to be able to sit down and watch the six o’clock news and let the meal cook itself while I am doing that. This one can be put together, covered and left to cook all by itself for the next forty minutes so that when the news is finished [I do not bother with the sports and weather] the meal is ready to be dished out. You need to have all the bits ready beforehand, then allow yourself about 6-8 minutes to put it together.



2 tsp cumin.

1 tsp paprika.

Cayenne pepper to taste.

Salt to taste.

1 400g can kidney beans, drained.

1 400g can diced tomatoes.

2 tblsp tomato paste.

½ cup water.

¼ cup cooking oil.

250g beef mince.

1 medium onion, peeled and diced.

2 tblsp plain flour.

1 bayleaf.

1 tblsp rubbed origanum.

Yoghurt for garnish [optional].



Mix the spices and the salt together and mix into the minced meat. Set aside. Peel and dice the onion and set aside. Mix the beans, tomato, tomato paste and water together in a bowl and set aside.

Heat the oil in a sauté pan and brown the mince all over. Add the onion and stir through. Allow to cook for 2-3 minutes until soft then add the flour and stir through until it disappears. Add the bean mixture and stir well until all is thoroughly mixed. Bring to the boil, reduce heat to a simmer, cover and leave to cook gently for 40 minutes. Stir a couple of times during cooking – ad breaks on TV are ideal times.

Stir the origanum through, remove and discard the bayleaf and serve over baked potatoes topped with yoghurt.


Serves: 2.

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