FRIDAY FEASTS: CHILLI CON CARNE

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Our whole school cookalong, Friday Feasts, is proving to be an absolute lockdown highlight. In this week’s edition, our Leiths trained cookery teacher, Mrs Jones, will be helping us all to make a winter warming Chilli con Carne! Don't forget to take a photograph of your meal and Tweet us @stgeorgesascot.

YOU WILL NEED

A chopping board and knife, a large casserole dish/saucepan, wooden spoon, medium saucepan for rice and a colander.

INGREDIENTS

500g minced beef or Quorn mince

1 onion

1 large carrot

2 sticks of celery

1 clove garlic

1 teaspoon smoked paprika

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 x 400g tin tomatoes, whole or chopped (plus a tin of water)

1 x 400g tin of black eyed peas/kidney beans/cannellini beans

1 x tablespoon of balsamic vinegar (or white/red wine vinegar and half a teaspoon of sugar)

Salt and pepper

Some plain yoghurt to serve (optional)

Rice. Allow about 75g per person

METHOD

1. Peel and chop the onion, garlic, carrot and celery. Put in the pan.
2. Add the meat or Quorn and brown using a medium heat, breaking up the mince.
3. Add the spices and chilli powder, stir through the meat and vegetables.
4. Add the tin of tomatoes plus a can full of water to rinse the tin out.
5. Drain and add the beans.
6. Season with salt and pepper and let it simmer for 15-20 mins stirring occasionally.
7. Clear up.
8. Put the rice in a pan and "wash" it with cold water then drain. this will prevent it sticking together when cooked. Cover it with cold water, add half a teaspoon of salt and bring to the boil. Turn it down to a simmer and cook for about 8 minutes. Test it by removing a couple of grains and taste it!
9. Drain in a colander and pour half a kettle of boiling water over it to remove excess starch. Cover with foil to keep warm.
10. Taste the chilli, adjust the seasoning as desired and serve with the rice. A spoonful of plain Greek yogurt is delicious with it.

Enjoy!