Chilli con carne with oregano

Serves 2
Prep time 20 minutes
Cook time 20 minutes

3 tbsp olive oil
1 onion, chopped
1 garlic clove
1/2 tsp chilli powder
1kg minced beef
15g oregano leaves, finely chopped
1tsp cayenne pepper
300ml beef stock
1/2 tsp tomato puree
1/2 cinnamon powder
1 bay leaf
300g kidney beans
salt and pepper, to taste
1 bowl of cooked rice
1/2 tsp mild chilli powder

chives and yogurt mixture
1/2 tsp chives, finely chopped
20g plan yogurt
 

• Sweat the onion, garlic and chilli with 2 tbsp of olive oil in a large saucepan. Brown the minced beef in a separate pan over moderate heat with 1tbsp of olive oil.
• Add the oregano and cayenne pepper into the garlic and onion mixture and cook until they release their aromas. Then stir in the minced beef and mix well. Add tomatoes and let the mixture simmer for about 5 minutes.
• Add beef stock, tomato puree, cinnamon and bay leaf into the mixture, bring to a boil and let it simmer till the mixture thickens.
• Add kidney beans and let the mixture cook for another 5 minutes to allow the beans to soak up the flavours. Season with salt and pepper.
• Portion the rice onto a plate. Add the chilli powder over the top of the rice. Mix the chives and yogurt together in a bowl. Serve the chilli con carne with rice, and chives and sour cream mixture.

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