Chilli Con Carne
Traditional Mexican Spicy Stew
450g Minced beef
1 Medium onion, chopped
35g uweigh Chilli Con Carne spice mix
400g tin Chopped tomatoes
2tbls Tomato purée
200g uweigh Dried kidney beans, pre soake
Heat the oil and soften the onions in a pan over a medium heat, stirring frequently for about 2 minutes or until the onions are translucent.
Turn the heat down and add in the Chilli Con Carne spice, cook gently for a few seconds stirring to release the flavours.
Turn the heat up and add the meat to the pan, break it up with a spoon. (The mix should sizzle a bit when you add the mince). Allow the meat to brown stirring occasionally for at least 5 minutes, until there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry rather than just stew.
Add the remaining ingredients and bring to a boil, giving the dish a quick stir.
Finally, turn down the heat, cover the pan and leave to simmer for about 20 minutes. You should check on the pan occasionally, stir it, and make sure the sauce doesn't stick. Add a little more water if this happens or the mixture starts to dry out. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Serve on a bed of rice (uweigh basmati or long grain rice), with a spoonful of soured cream on top.