NOT SO CHILLI... - Serves 4
Ainsley's Chilli Con Carne down Mexico way - Arriba Amigos!
Ingredients
- 2 tbsp vegetable oil
- 700g stewing beef in small cubes
- 2 medium onions - chopped finely
- 4 garlic cloves - chopped finely
- 2 x 400g tins chopped tomatoes
- 2 green peppers - roughly chopped
- 3 red chillies - chopped with seeds
- Salt
- 2 tsp ground cumin
- 1 x 400g red kidney beans - drained & rinsed
- 1 square dark chocolate - optional
- 1 x 300g Tray of Ainsley Harriott Rice & Simple Long Grain Rice
Method
Heat the oil in a saucepan and fry the meat until it changes colour - about 5-7 minutes. Add the onion and garlic and stir for a minute or so before tipping in the tinned tomatoes, peppers, chillies and a good pinch of salt.
Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced to a thick sauce stirring frequently.
Add the cumin and kidney beans. Simmer for a further 10 minutes. Stir through the chocolate if using.
Prepare the Ainsley Harriott Rice & Simple Long Grain Rice according to the instructions on the carton.
TO SERVE: Serve with sour cream and cheese on a bed of Long Grain Rice.
