Chilli Con Carne

Serves 6

• 1.2kg of beef mince (5% fat)
• 1 large or 2 medium onions, roughly chopped
• Approx 1 tablespoon of beef dripping
• 2 fat cloves of garlic, crushed
• 2 tablespoons of tomato purée
• 500 ml of beef stock or broth (make sure this has no non-compliant ingredients.  If possible, it’s always best to make it yourself)
• 1 or 2 tsp of dried chilli powder (depending on how hot you want it!)
• 400g tinned chopped tomatoes
• 1 large green pepper, de-seeded and chopped.
• Salt and pepper to taste

1. Heat the beef dripping in a large deep-sided pan.  Once hot, gently cook the onions and garlic for about 6 minutes until soft and translucent.
2. Turn up the heat and add the beef and brown it well for 7-10 minutes, stirring frequently.
3. Next combine the tomato purée with the stock/broth and add it gradually to the meat and onions.
4. Add the chilli and tinned tomatoes then season with salt & pepper.
5. When it reaches a boil, reduce the heat to a simmer and cook uncovered for about 30 minutes, stirring occasionally.
6. Stir in the chopped green pepper and cook for a further 30 minutes. Serve with a jacket potato or cauliflower rice.