This easy chilli con carne recipe uses items typically found in a household pantry - a tin of tomato soup, a tin of baked beans, you’ll have dinner knocked up in no-time!
Fry the chopped onion in a deep frying pan (with a lid) or a casserole pot.
Add all the spices and fry for a few minutes until fragrant.
Add the mince and fry until brown.
Add the kidney beans, baked beans and tomato soup. Stir and bring to a simmer. Cover and place in a low oven at 150 degrees for an hour.
Serve with rice and a selection of toppings: grated cheese, taco chips, guacamole, salsa, tomatoes...
Notes
Aga cooking - all my recipes are cooked and tested using an Aga but then adapted for a conventional oven. For this recipe, do the frying on the boiling plate and then transfer to the simmering oven for the hour. You can leave it there for a lot longer if needed. Storage - store any leftovers in a sealed Tupperware, in the fridge, for no longer than two days. Reheating - the best way to reheat the chilli would be in a microwave as it's the only way to guarantee it'll be piping hot. Mince beef needs to be heated thoroughly. You can however heat in a pan until piping hot. Read the Food Gov's guidelines on the safe reheating of foods.Freezing - you can freeze this chilli in a sealed Tupperware for up to two months. Ensure you defrost thoroughly and reheat thoroughly too (see above).
Keyword Algerian, Easy Dinners, Family Friendly, Midweek meals