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CUT OUT AND KEEP ME
Paul O’Connell’s Chilli Con Carne
SERVES 4 PEOPLE
PREP 10 MINS
COOK 60 MINS
Ingredients
• 500g LeanMinced Beef (10%or less fat) • 2mediumOnions, peeled and chopped • 3 cloves Garlic, peeled and finely chopped • 1-2 tsp Hot Chilli Powder • 2 tsp Ground Cumin • 2 tsp Ground Coriander • 2 tbsp Plain Flour • 150ml RedWine or extra stock • 300ml Beef Stock, made with 1 Beef Stock Cube • 400g can Chopped Tomatoes • 400g can of Red Kidney Beans, drained and rinsed • 3 tbsp Tomato Purée • 1 tsp Caster Sugar • 1 tsp Dried Oregano • 1 Bay Leaf • Flaked Sea Salt and freshly ground Black Pepper • Rapeseed Oil
Method
1. Place a large non-stick saucepan over a medium heat, add a drizzle of rapeseed oil and then add the beef and onions. 2. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. 3. Add the garlic, 1-2 teaspoons of chilli powder (depending on how hot you like your chilli) and the cumin and coriander. Fry together for 1-2 minutes more. 4. Sprinkle over the flour and stir well. 5. Slowly add the wine and then the stock, stirring constantly. 6. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper. 7. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally, until the mince is tender and the sauce is thick. Adjust the seasoning to taste. 8. Serve with Mexican-style rice, Greek-style yogurt, guacamole and pico de gallo.
Irish Lean Round Beef Mince
€2.04 per kg drained Red Kidney Beans 49 c 240g drained weight 400g/
€1.13 per kg 45 c 400g Chopped Tomatoes
€3.49 500g Typically 4% fat. €6.98 per kg
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