Basics cont: The Ultimate Chilli Con Carne

The Ultimate Chilli Con Carne
This recipe is dedicated to the memory of Angharad Clague, because she once declared it ‘the best chilli in the world’ and used to ask me to bring it round- not because she wanted to see me, she just wanted to eat the chilli. So it must be fairly good I’m reckoning. Great for winter nights. Serves 4.

TOP TIP: Chilli works well if you freeze it- you can make the sauce for 4 and then freeze the other 3 portions, then later reheat them and serve with bread, with a baked potato or in a wrap. 4 meals in one.

Ingredients:
300g lean mince
1 large onion
2 cloves garlic
3 carrots
1 red pepper
1 aubergine or courgette (optional)
1 jar of ‘Discovery Chilli Season and Sauce’
1 tin chopped tomato
1 tin of kidney beans
2 cups of rice

Method:
1. Chop the onion and garlic and fry in oil until onion is soft.
2. Peel and chop the carrots, pepper and aubergine/courgette into small chunks. Add to the onion and fry for further 5 minutes.
3. Add the mince. Take the ‘season’ packet from the top of the sauce jar and sprinkle about half (depending on how hot you want it) of the seasoning over the mince and vegetables. Fry the mince until it brown.
4. Add the rest of the seasoning, sauce, chopped tomato and kidney beans and cover. Simmer for 20 minutes. To make a lovely slow cooked chilli, make the chilli in a casserole dish and then pop in the over at 150C for 1-2 hours.
5. Cook the rice in a saucepan- use half a cup of rice per person, and ensure you have enough water. Cover with a lid and do not lift until rice is cooked.
6. Serve. If you’re being posh, serve with sourced cream and guacamole.