Chili con carne

to the Twist - Chili mix without the fuss

20
30

min preparation time

MIN OF COOKING

INGREDIENTS

  • 500g minced meat (beef or turkey)
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 1 tin kidney beans, drained and rinsed
  • 1 tin of crushed tomatoes
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • Olive oil
  • Marcel Senchou no-fuss chilli twist sachet
  1. Heat a little olive oil in a large frying pan over a medium heat.
  2. Add the chopped onions and garlic. Fry until soft and lightly browned.
  3. Add the minced meat to the pan. Cook, breaking up the meat with a wooden spoon, until golden brown.
  4. Once the meat is cooked, add the diced red pepper to the pan. Leave them to cook for a few minutes until they soften slightly.
  5. Then add the crushed tomatoes, tomato paste, drained kidney beans and Marcel Senchou twist sachet. Mix all the ingredients well.
  6. Season to taste with salt and pepper.
  7. Simmer the chilli over a low heat for about 20-30 minutes, stirring occasionally to allow the flavours to blend.
  8. Once the chilli has thickened and the flavours have developed, remove the pan from the heat.
  9. You can serve the chilli con carne hot, accompanied by cooked rice, tortillas or simply with a garnish of sour cream and chopped fresh coriander.

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