Chilli con Carne 

This was one of the first easy

recipes I learned to cook and can be

mastered in just a few attempts! It’s

healthy, cheap, and tasty and makes

the ultimate student food. You can

make a large batch of this and then 

store in the fridge for days or freeze 

for weeks.


Ingredients

Ground/minced beef 500g 
1 Large onion chopped
2-3 Cloves of Garlic
1-2 Tins of chopped tomatoes 400g
A squeeze of tomato puree
1 teaspoon of chili powder (or to taste)
1 teaspoon of ground cumin
dash of Worcester sauce
Sprinkle of salt and pepper
1 Chopped red pepper
1 tin of drained kidney beans 400g

Method

1) Fry the onion in a hot pan with oil until nearly brown then add chopped garlic
2)  Add the mince and stir until brown N drain any excess fat if desired
3) Add all dried spices and seasoning then reduce heat and add chopped  tomatoes
4) Stir well and add tomato puree and Worcester sauce then leave to simmer 
for about an hour (less if you’re in a rush)
5) Add the chopped red pepper and continue to simmer for 5 mins, then add 
the tin of drained kidney beans and cook for a further 5 mins. If the chili 
become too dry at any point just add a bit of water.
Serve with rice, jacket potatoes, or pasta!