Chilli Con Carne

gluten-free dairy-free


500g (16oz) lean minced beef
2 onions, peeled and chopped
1 1/2 oz (or 1 heaped tablespoon) dairy-free margarine
1 red pepper, de-seeded and chopped
1 green pepper, de-seeded and chopped
1 yellow pepper, de-seeded and chopped
100g (4oz) mushrooms, washed and sliced thickly
1 x 400g tin of tomatoes
2 x 400g tins of red kidney beans, drained and rinsed
3 x 5ml spoons (3 teaspoons) chilli powder
salt and freshly ground black pepper
550 ml (1 pint) of hot beef stock

What to do:
  1. In a large, heavy based saucepan, gently fry the chopped onion in melted dairy-free margarine, for about 10 minutes until softened (this also sweetens the onion as it cooks through slowly).
  2. Add the minced beef, turn up the heat and using a wooden spoon to stir, cook until it begins to change colour.
  3. Add the peppers, mushrooms, tomatoes, kidney beans, chilli powder and season to taste, stirring to mix the ingredients evenly.
  4. Now add the hot beef stock, bring to the boil stirring gently.
  5. Reduce the heat, cover with a heavy well-fitting lid and on a low heat simmer gently for another hour.
  6. Serve with either boiled rice, crusty gluten-free cobs, garlic bread or salad!

Print Friendly