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Dinner Recipe

Chili Con Carne with Tomato Sauce, Red Kidney Beans and Sweet Corn

Dorota Basiura

Serves 4 people


500g lean minced beef
600g homemade tomato sauce (or canned passata)
400g red kidney beans, cooked (or you can use canned)
150g yellow sweet corn, cooked (or canned)
1 cup beef stock
1 large white onion, chopped
1 cup chopped peppers (red, yellow and green)
2 cloves garlic, finely choped
2 tbsp oil
1 tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
1 tsp sugar


Heat 2 tablespoon of oil in a pan and add the onions. Stir for about one minute and add the garlic and the peppers together with all spices; season generously with salt and pepper. Cook for about five minutes, stirring from time to time.
Put the ground beef into the pan and sauté it stirring and breaking it apart until all the meat has browned. Add the beef stock and homemade tomato sauce and simmer until boiling. Stir, lower the heat and cover the pan with a lid.
Simmer for 15-20 minutes, stirring from time to time. If necessary, add some water to keep it at the right consistency.
Strain the kidney beans and corn (canned beans need to be washed first with water) and mix them into the chili. Bring to a boil, lower the heat and cook for 5-10 more minutes.
Serve with rice.

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