Easy chilli con carne

Name: Easy chilli con carne
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Ingredients: 1 tbsp olive oil; 400 g pack Cooks' Ingredients Soffritto Mix; 2 clove/s garlic, chopped; 400 g extra lean Aberdeen Angus beef mince; 2 tbsp fresh oregano, chopped; 1 tsp hot chilli powder; 3 tbsp Lea & Perrins Worcestershire Sauce; 2 tbsp essential Waitrose Tomato Puree; 500 g tub Cooks’ Ingredients Beef Stock; 400 g cans red kidney beans, drained and rinsed; Small baked potatoes and crisp green salad, to serve

This classic chilli con carne is really easy to make and prepare and creates a delicious chilli for six people in under an hour.

4 out of 5 stars(1) Rate this recipe

Serves6
CourseMain meal
Prepare5 mins
Cook45 mins
Total time50 mins

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1 tbsp olive oil
400g pack Cooks' Ingredients Soffritto Mix
2 clove/s garlic, chopped
400g extra lean Aberdeen Angus beef mince
2 tbsp fresh oregano, chopped
1 tsp hot chilli powder
3 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp essential Waitrose Tomato Puree
500g tub Cooks’ Ingredients Beef Stock
2 x 400g cans red kidney beans, drained and rinsed
Small baked potatoes and crisp green salad, to serve

Heat the oil in a large non-stick sauté pan. Add the soffritto mix and garlic and cook over a low heat for 3 –4 minutes until softened but not browned. Push the vegetables to the side of the pan and turn up the heat. Add the mince and break up with a wooden spoon. Cook for 3–4 minutes until lightly browned.
Add the oregano, chilli powder, Worcestershire sauce and tomato purée. Stir well then add the stock. Bring to the boil, half cover the pan with a lid and simmer for 25 minutes until the liquid has reduced by half.
Add the beans to the pan and bring to the boil. Simmer for 10 minutes then serve with baked potatoes and a fresh green salad.

Typical values per serving when made using specific products in recipe