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Lion Very Hot Chilli Sauce
  • Course Type: Main Course
  • Serves: One
Dietary Type / Allergen Information
Dairy Free lrg
Dairy Free
Gluten Free lrg
Gluten Free
Chilli con carne
Ingredients
  • 2 medium onions
  • 2 cloves garlic
  • olive oil
  • 1 heaped teaspoon Lion Very Hot Chilli Sauce
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon ground cinnamon
  • 1 x 400g tin of red kidney beans
  • 2 x 400g tin of chopped tomatoes
  • 500g quality minced beef
  • ½ a bunch of fresh coriander
  • 400g basmati rice
Method
  1. Peel and finely chop the onions and garlic

  2. Heat 2 tablespoons of oil in a large pan, add the chopped veg, Lion Very Hot Chilli Sauce, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.

  3. Drain and add the kidney beans, tip in the tomatoes, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.

  4. Pick the coriander leaves and put aside

  5. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.

  6. Serve up with fluffy rice and sprinkle over the reserved coriander

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