142
Chilli con carne
Serves 4
Ingredients:
500 g (1
1
/
4
lb) minced chicken or
beef
1 onion, chopped
1 x 400 g (14 oz) can chopped
plum tomatoes, drained
1 x 400 g (14 oz) can red kidney
beans, drained
4 tbsp tomato purée
2 tsp chilli powder
1 x 320 g (11 oz) can baked
beans
1 garlic clove, crushed
110 g (4 oz) mushrooms
1
/
2
red pepper, de-seeded and
diced
1 tbsp Worcestershire sauce
1
/
2
tsp cumin seeds
2 tsp hot pepper sauce
1 chicken or beef stock cube
Large pinch of dried basil
Seasoning
Method:
1. Place all of the ingredients into a deep solid
container and mix thoroughly. Cover with
foil and cook for 10 minutes at 120°C or 20
minutes at 100°C. Remove and stir well, then
cook for a further 20 minutes at 120°C or 40
minutes at 100°C.
2. Serve hot with long grain rice.
To cook the rice: Place the rice in a solid
container and cover with plenty of boiling
water. Steam for 5–6 minutes at 120°C or for
15 minutes at 100°C, and then drain well.
Tip
Vegetarian alternative
Substitute minced Quorn for the
meat, and use a vegetable stock
cube.
