Chris’s ‘cheap as chips’ chilli con carne

Name: Chris’s ‘cheap as chips’ chilli con carne
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 1 tsp garlic purée (or 2 chopped garlic cloves); 1 tbsp paprika; 1 large onion, diced; 1 tsp garlic purée (or 2 chopped garlic cloves); 400 g tin chopped tomatoes; 500 ml beef stock (made from a stock cube – chicken or veg is also fine); 2 tbsp dried chilli flakes; 2 tbsp tomato purée; 1 tbsp vegetable oil; 400 g–500 g beef mince; 400 g tin red kidney beans, drained and rinsed well; ½ tsp dried mixed herbs; 500 ml beef stock (made from a stock cube – chicken or veg is also fine); 500 ml beef stock (made from a stock cube – chicken or veg is also fine); natural yoghurt, to serve; 300 g rice, to serve (see tip); salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Eat, Sleep, Rave, Reheat

By Chris Stark

Published 2020

About

Make friends with anyone by dropping this C-bomb. A student staple, it even comes with a drinking game: say the name of this recipe five times. If you trip up ... you do a shot. Good luck! Another recipe that can keep in the freezer for up to two months.

Ingredients

1 tbsp vegetable oil
400 g–500 g beef mince

Starter
Winter
Gluten-free

Method

Heat a frying pan over a medium heat and add the vegetable oil. Once hot, fry the beef mince to golden brown in two batches. Once fried, add each batch to a colander that is sat over a saucepan to catch any excess fat.
Using the same frying pan, add the beef fat, onion and garlic with a pinch of salt. Cook for 5–7 minutes until the onion is soft and translucent