Beaumont School Food Technology Department
Recipe title: Chilli Con Carne serves 4
Please bring from home:
250g (approx) Minced Beef, Lamb, Turkey, Quorn, canned lentils or mixed vegetables
1 Onion
1 can Beans Kidney or baked beans
1 Can Chopped tomatoes
100g Bacon (optional)
100g Vegetables (optional e.g. mushrooms, carrot, celery)
2 cloves Garlic* (optional)
1 Tbsp Tomato puree (optional)
1 Tbsp Oil*
1 Tsp Chilli powder*
Time plan/Method
1. Wash, peel and chop the onions and any vegetables on a green board.
2. Place 1 tbsp oil in a large frying or saucepan.
3. Place the chopped onion and any raw bacon or hard (e.g. carrot) vegetables into the same pan. Use kitchen scissors or a sharp knife to cut up the bacon. Fry on a gentle heat (2 or 3) for 3-4 minutes, or until the onion is softened and the bacon slightly brown.
4. Into the same pan, add the meat. Fry for a further 5mins, or until it turns brown. ‘Chop up’ and stir the meat often to make sure that it brown evenly. (Beef mince will noticeably change colour, other meats will brown more slightly and lentil and vegetarian mince will not change colour but warm through).
5. Add the chilli powder, and puree, the chopped tomatoes. Drain the beans carefully and add these at the same time as any soft vegetables (e.g. mushrooms, peppers).
6. Stir to mix all the ingredients. Cover and simmer for 15-20 mins, or until the sauce has reduced (become thicker) and the meat is 75 oc when checked with a temperature probe. If the sauce remains watery, simmer (reduce it) for a longer time. If it becomes very thick, add cold water from the tap to reconstitute the tomato sauce.
Reheat this dish at home in a microwave on a medium/high power setting. Heat for 1-2 minutes at a time, stirring frequently. Reheat in the oven (in a suitable, covered, container) for 20-35 mins on 200oc or gas 6. The dish needs to be piping hot before it is eaten.
