Chilli Con Carne With Rice And Yoghurt
A comforting and flavorful dish, this hearty chilli con carne is packed with tender beef mince, kidney beans, and aromatic spices. Topped with a dollop of cooling natural yoghurt, this dish is perfect for a cozy night in.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion
- 2 garlic
- 250g/9oz beef mince
- and pepper salt
- ½ -1 tsp chilli
- 1 x 400g/14oz tin chopped tomatoes
- 500ml/18fl oz stockstock
- ½ tsp dried mixed herbs
- 2 x 400g/14oz tin red kidney beans
- 200g/7oz long grain
- 200g/7oz natural yoghurt
Instructions
- Heat a large saucepan over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes.
- Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer.
- Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary.
- Meanwhile, cook the rice according to the packet instructions.
- Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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