Chili Con Carne in a dish with added tortilla chips and tomatoes on a flanel towel

Chili Con Carne


500g Meadowbrook Farm Mince
1 Red Pepper, diced
1 Yellow Pepper, diced
1 Onion, diced
2 Garlic Cloves, crushed
1 Tsp Chilli Powder
1 Tsp Curry Powder
1 Tsp Red Chilli Flakes
2 Tsp Salt
1 Tin Kidney Beans
1 Small Tin Sweetcorn
1 Tin Chopped Tomatoes
1 Stock Cube
Coriander, to garnish



Heat up a little oil in a frying pan, add the minced meat, brown until fully cooked, set aside in a bowl.
In the same pan, sauté the diced peppers and onions in the pot for about 10 minutes, add the garlic.
Add chili powder, curry powder, chilli flakes and salt to the pan, mix well.
Pour in the stock and let simmer on low heat for 30 minutes. Add browned mince, and tinned tomatoes, beans and sweetcorn to the pan. Stir well and let simmer for a further 20 minutes.
Garnish with coriander and serve with rice or tortilla chips.

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