How to Make Chilli Con Carne

Ingredients

• 1 tbsp rapeseed oil
• 14 oz (400 g) fresh lean beef mince (10 per cent fat)
• 1 large onion, finely chopped
• 2 celery sticks, chopped
• 3 garlic cloves, finely chopped
• 1 large green pepper, deseeded and roughly chopped
• 14 oz (400 g) canned chopped tomatoes
• 1 bsp tomato purée
• 1 oz (30 g) chilli pesto
• 2 tsp crushed dried chillies
• ½ tsp ground coriander
• ½ tsp ground cumin
• 1 tsp salt
• 10½ oz (300 g) brown basmati rice
• 7 oz (200 g) mushrooms, sliced
• 14 oz (400 g) canned red kidney beans, drained and rinsed pepper
• 2 tbsp chopped fresh flat-leaf parsley, to garnish

1. Heat the oil in a large non-stick frying pan over a medium–high heat. Add the beef and cook, stirring occasionally, for a few minutes, until browned all over.
2. Push the beef to the side of the pan, then add the onion, celery and garlic. Reduce the heat to medium–low, cover and cook for 5 minutes, until the vegetables are soft but not browned.
3. Stir in the green pepper, tomatoes, tomato purée, pesto, chillies, ground coriander, cumin, ½ teaspoon of the salt, and pepper to taste. Bring to a simmer, reduce the heat to very low, then re-cover and cook for 25 minutes.
4. Meanwhile, cook the rice with the remaining salt according to the packet instructions until tender, then drain.
5. Add the mushrooms and kidney beans to the beef mixture and stir. Bring back to a simmer and cook for a further 5 minutes. Garnish the chilli with the parsley and serve immediately with the rice.