A chilli-con-carne recipe but with baked beans instead of kidney beans.
[tab title=“Equipment Required”]
- 1 large cooking pan with a lid
- 1 small cooking pan
- 1 kettle to boil the beef stock water (or use the small pan)
- Wooden spoon (though I use a normal metal spoon from my cutlery)
- 2 gas hobs
- 1 chopping board
- 1 good kitchen knife
- 1 bowl
- Fridge (if not cooking straight away)
- Sieve for draining the rice
- 500g minced beef
- Splash of olive or vegetable oil (just enough to cover the bottom of the pan)
- 1 large onion, peeled and diced
- 1 red pepper, diced
- 2 tablespoons of tomato purée
- 2 cloves of garlic, peeled, finely diced
- 1 beef stock cube
- 1 400g tin of chopped tomatoes
- 1 200g tin of baked beans
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of hot chilli powder
- ½ teaspoon of dried marjoram
- 1 teaspoon of sugar
- Salt and pepper
- Plain boiled long grain rice, to serve
[tab title=“Cooking Method”]
- Prepare the vegetables. Oh, and have a glass of wine on hand to enjoy the process that little bit more.
- Heat the oil in a large non-stick pan on a low–medium heat and then add the onions to cook for about 5 minutes or until the onions are soft and slightly translucent, stirring frequently.
- Add the garlic, red pepper, paprika, ground cumin and the chilli powder. Give it a good stir and cook for another 5 minutes, stirring occasionally.
- Add the meat to the pan and break it up with your spoon or a spatula, keep stirring and turning for 5 minutes or until the meat is no longer pink and breaks up easily. Ensure the heat is high enough to fry the meat and not stew it.
- Create the beef stock using a stock cube and 300ml of boiling water. Add this to the pan along with half of the tin of chopped tomatoes. Add the marjoram and sugar and a good shake of salt and pepper. Add the tomato purée and stir in well.
- Bring the whole mixture to a simmer and add a lid. Now leave for 20–30 minutes, stirring occasionally. Check the pan occasionally and stir to ensure nothing sticks to the bottom of the pan. If the mixture gets too dry then add a little water, although it is likely you will instead have to boil off any excess water towards the end.
- Add the baked beans including the sauce and stir until the mixture is thick and moist. Once ready, add the lid, turn off the heat and leave for 10 minutes.
- Boil the rice for 10–15 minutes in just enough water to cover the rice.
[tab title=“To Serve”]
- Simply serve onto the long grained rice and enjoy!