Chilli Con Carne

To keep your nuts hot

Hot and spicy. Makes two large servings


Part 1

  1. Heat large frying pan, or better, use a wok, with 10 table spoons of Olive Oil
  2. Chop/dice the peppers, Onion and Garlic
  3. Add to frying pan and stir until onions are just turning brown
  4. Add herbs, spices and seasoning, see below
  5. If using seeds you'll need to lightly fry in a dry pan for a few minutes until the aromatic scents are released
  6. Grind in a Mortar and pestle, or use a spice grinder
  7. If using powder then add just at the end of the frying process

Part 2

  1. Add to the wok the minced lamb or beef and sir in
  2. add the tomato puree while sirring
  3. Add a 1/2 a cup of water and bring to the boil, stirring ocasionally
  4. Reduce heat to a simmer and leave for 10 minutes
  5. Wash and add the canned beans and leave on the heat for 1 hour, stirring ocassionally

Part 3

  1. For two large servings of rice, add 2.5 mugs of water to a saucepan, add 1/2 teaspoon of salt and bring to the boil
  2. 15 minutes before the chilli is cooked fill a mug with basmati rice, that should serve enough for two
  3. Add rice to the water and stir for 10 seconds
  4. Bring back to the boil and then turn down to simmer until the water has evaporated and been absorbed into the rice
  5. There is no need to stir the rice again otherwise it might become too sticky
  6. Once ready to eat, serve up both rice and chilli
  7. Add creme fraiche and water cress as an accompaniment
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