Ingredients

• 1 tsbp oil
• 1 large onion
• 4 garlic cloves cut in large pieces
• Tabasco sauce
• 500g minced beef
• 1 beef stock cube
• 400g Mexican sauce (with Jalapeños)
• 1 tsp sugar
• Salt and pepper
• 400g can of red kidney beans
• Plain rice (to serve)
• Cheddar cheese (to serve)

1. Dice the onions into small squares and cook with garlic in pre-heated oil until onions are translucent.
2. Add the chopped peppers (and spices - not included in ingredients because not used). Cook for another 5 minutes.
3. Add the mince until browned. Do this on high heat so that the meat is fried rather than stewed.
4. Prepare beef stock according to instructions and pour into the pan with the mince mix. Add mexican sauce (or tomatoes), sugar, salt and pepper. Bring to boil and continue simmering for about 20 minutes stirring occasionally.If the sauce is dry add some water (or wine).
5. Add the rinsed and drained beans. Bring to boil again and simmer for about 10 minutes. If the sauce is dry add some water (or wine).
6. Served the chili sauce on top of a bed of rice.
7. Added some cheddar cheese shavings on top of the chili sauce when serving. It was a good idea because the melted cheese tasted delicious with the sauce.

• Cumin features in most of the chili con carne recipes. Try to include next time. Same applies for paprika.
• Try adding a piece of chocolate instead of sugar (idea courtesy of BBC)
• Used tabasco instead of chilli powder because chilli powder was not available
• The chili con carne sauce can be served on jacket potatoes (might be a good idea for a bbq)

• Preparation time: 1hr
• Served: 4 servings
• Amount of clutter: medium (1 pan for the sauce, chopping board, pan for rice)

• BBC Good Food. The ingredients in italics are those that vary from the original recipe.