Chilli Con Carne

INGREDIENTS
 - Minced  meat
 - Tin of tomatoes
 - Tin of red kidney beans
 - Chilli con carne spice mix
 - Onion
 - Pepper
 - Tomato puree
 - Sunflower / vegetable oil


Chop the onion and pepper into reasonably small pieces.
Fry the onion and pepper in a dessert spoonful of oil for about 5mins.
Add the minced meat, breaking it up with a wooden spoon so there aren't clumps of meat. Cook for another 5 mins, or until the meat has browned.
You may find the mix goes quite watery due to the fat in the meat - it is best to tip the liquid away if this happens. If the pan is heavy use paper towels to soak up the liquid, but be careful - the liquid will be HOT.
Add a good squirt of tomato puree, and cook through for a couple more minutes.
Add the spice mix and the amount of water stated on the spice mix packet.
Add the tin of tomatoes.
Rinse the kidney beans in a sieve thoroughly before adding to the pan.
Bring to the boil, then turn down the heat and simmer for at least 10 mins. On a very low heat this can simmer for longer.

Serve with rice (white rice takes approx. 10 mins to boil, brown rice takes about 20 mins to boil).


ALTERNATIVES
This mix can be used instead of the chicken fajita mix in fajitas, Mexican lasagne, nachos and even quesedillas.