Chilli Con Carne

IMG_13131 medium onion

1 cloves garlic

1 green pepper

olive oil

2  teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon chilli flakes

half a teaspoon origanum

sea salt

freshly ground black pepper

400 g tinned red kidney beans

400 g tinned chopped tomatoes

500 g quality minced beef

 Peel and finely chop the onion, garlic and the green pepper. Place in a casserole-type pan on a medium high heat. Add olive oil and all your chopped vegetables. Add the chilli flakes, curry powder and  cumin with a good pinch of salt and pepper. Stir every  until softened and lightly coloured.

Add the kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins halfway with water and pour this into the pan, turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

This can be  served with fluffy rice or on a jacket potato and a salad.

IMG_1335

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