Super Hot Chilli Con Carne

1. 1

   Brown beef mince in a heavy based sauce pan, transfer to a fine mesh sieve to drain excess fat.

2. 2

   Add half the oil and saute onions till soft and translucent, then add the fresh chillies and turn up the heat to get some colour on the onions.

3. 3

   Turn down the heat and add the remaining oil and dryry ingredients except for the oregano, cook for around 30seconds.

4. 4

   Add the chopped tomatoes, garlic, oregano, dried chilli and drained mince. Cook over a medium heat till the mixture looses some of it moisture,around 10mins then re-hydrate with some the beef stock, add salt and pepper to taste and simmer with the lid on for ideally 45-60mins. Stirring every 10mins, if the chilli become too dry just top up with beef stock.

5. 5

   Cook basmati rice to packet instructions.

6. 6

   Then add the kidney beans to the chilli and continue to cook with the lid off for a further 10mins or untill the chilli is to the consistency you like.

7. 7

   Serve with basmati and topped with some jalapeno slices and grated cheddar.

* Per serving · 4 servings · Values may vary.