Vocal Voices

500g beef mince
500g pork mince
500ml passata
250ml water
2 large chopped onions
3 chopped garlic cloves
3 Dsp ground cumin
2 Dsp dried oregano
hot chilli powder or chopped fresh chillies, however much you like
1 tsp ground black pepper
1 dsp tomato purée
2 chicken stock cubes or equivalent strong stock - if using stock omit the 250ml of water
2 large tins of red kidney beans
oil
salt

Soften the onions in a good glug of oil for about ten mins on a low heat then add the garlic for two more. Add the dry spices and chilli and cook for two mins. Turn up the heat and add the beef and pork in batches and cook till it is no longer pink. Add the passata stock cubes and water (or stock, no water) then when it bubbles turn the heat to low and cook out for 25 mins. Add the purée and kidney beans and cook till they are heated through. Season as req.

Eat what you can then leave the remainder to go cold and freeze in batches.

I get six big portions from the above, and all for well under £5.

I'm not a chilli con carne lover

Heathen.

I love it, but it doesn't love me Guaranteed to set off my acid reflux

It's the beans

That looks like more or less how I do it, except I prefer using pork or beef, rather than a mixture.

Its in the oven now WM. The only thing is in your method, you add the puree twice and never add the pasta.

Edited.... what a plank I am.

miasmum wrote:Its in the oven now WM. The only thing is in your method, you add the puree twice and never add the pasta.

Pasta?

Now I'm confused.

Our Frank does come up 'with em!

Its not difficult.

I should have said passata in the instructions, silly me (now edited). Shell, the only one, noticed that I put purée rather than passata... she then made a complete bollux of the whole thing by calling whatever it was, pasta.

We all knew what was meant, but Shell and I have now created a new dish... Chilli-con-pasta.

It's a fusion meal... chilli-con-carne on a bed of spaghetti. Spaghetti chillinaise.

Sorted.

Get over yourselves, you pedants.