Ingredients

• 1 tbsp olive oil
• 1 onion
• diced
• 2 garlic cloves
• chopped
• 250g/9oz beef mince
• ½ -1 tsp chilli flakes
• to taste
• 400g tin chopped tomatoes
• 500ml/18fl oz stock
• made from a stock cube (ideally beef
• but chicken is fine)
• ½ tsp dried mixed herbs
• 2 x 400g tins red kidney beans
• drained and rinsed
• 200g/7oz long grain rice
• 200g/7oz natural yoghurt
• salt and pepper

Directions

• Heat a large saucepan over a medium heat. Add the olive oil and
• once hot
• fry the onion with a pinch of salt for 5 minutes
• or until soft and translucent. Once soft
• add the garlic and cook for 2 minutes.
• Add the mince
• along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes
• or until there are no raw bits of meat. Add the chilli flakes
• tomatoes
• stock and dried mixed herbs. Stir to mix well and bring to a simmer.
• Pour in the drained kidney beans and simmer gently for 30 minutes
• or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary.
• Meanwhile
• cook the rice according to the packet instructions.
• Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion. Eat while hot.