Gluten Free Chilli Con Carne
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4
Ingredients
  • 500g Minced Beef
  • 1 Onion, Chopped and diced
  • 2 Garlic cloves, Minced
  • 1 tsp Chilli Powder
  • 1 tsp Cumin
  • 1 tbsp Oregano
  • 1 tsp Cinnamon
  • 1 Tin Chopped Tomatoes
  • 2 tbsp Tomato Puree
  • 1 Tin Kidney Beans
  • 1 Beef Stock Cube
  • Oil to fry
  • Salt & Pepper
Instructions
  1. Fry onion and garlic with a little Oil for 5 minutes on medium heat in a large casserole dish or saucepan.
  2. Add the Chilli Powder, Cumin, Cinnamon and Minced Beef, fry until the Minced Beef has browned.
  3. Stir in the Chopped Tomatoes, Tomato Puree, Oregano, Stock Cube and Salt and Pepper.
  4. Top the chilli up with some boiling water and leave to simmer with the lid on for 20 minutes.
  5. After 20 minutes, drain and wash the Kidney Beans then stir into the chilli. Leave to simmer for a further 10 minutes.
  6. After 10 minutes, remove from the heat.
  7. Serve on a bed of rice.
Notes
serve this chilli con carne on top of a jacket potato with cheese or why not make some chilli fries or taco chips buy serving it over potato chips with taco sauce and cheese.

Suitable to freeze for up to 3 months. Freeze in a ziplock bag, squeezing as much air out as possible. lay flat in the freezer.
Recipe by at https://laurasglutenfreekitchen.com/2017/01/gluten-free-chilli-con-carne/