Chili Con Carne:
-400g lean Mince
-1 teaspoon Jalapeno peppers, chopped
-1 tin Chopped Tomatoes
-2 tablespoons Cumin
-1/2 teaspoon Chilli powder
-1/2 teaspoon Oregano
-1/2 teaspoon Cayenne Pepper
-1 tin Kidney Beans, drained and washed
-1 Onion, finely chopped
-Olive oil
-Salt and pepper to taste
Heat a little olive oil in a frying pan. Add the chopped onion and fry on a medium heat until translucent. Remove and set aside.
Heat some more oil in the pan and add the mince. Fry on a medium/low heat until browned. I tend to keep frying until all the water comes out of the meat and has boiled off.
Add the cooked onions to the mince, along with the jalapenos, cumin, cayenne pepper, oregano and chilli power. Mix thoroughly.
Add the kidney beans and mix in. Add the tinned tomatoes, stir and cover. Season with salt and pepper to taste. Leave on a low heat for 50 mins, stirring every 10 mins (more frequently near the end).
Meanwhile, boil some rice in a saucepan (80g per person) or use a crock pot (1 cup per person).
Serve with Doritos, salsa and ice cold beers.
