CHILLI CON CARNE

By Anonymous -

225 g dried red kidney beans, soaked in cold water overnight


15 ml vegetable oil

2 medium onions, skinned and chopped

700 g minced beef

1 garlic clove, skinned and crushed

salt and pepper

2.5 ml (1/2 level tsp) hot chilli powder or 30-45 ml chilli seasoning

15 ml flour

30 ml tomato puree

793 g (28 oz) can tomatoes


  1. Drain the beans, rinse, then put into a large saucepan with enough water to cover. Bring to the boil, boil rapidly for 10 minutes, then reduce the heat and simmer gently for about 35 minutes, until tender.

  2. Heat the oil in a large saucepan, add the onions and fry until softened, then add the mince and cook until browned.

  3. Add the garlic, salt, pepper and chilli powder.

  4. Sprinkle in the flour and stir well, then add the tomato puree and tomatoes with their juice. Bring o the boil and add drained beans.

  5. Simmer for 30 minutes, stirring occasionally.
    Serves 6


CHILLI CON CARNE

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