"Chilli Con Carne , the old Mexican favourite, is loved worldwide and easy to cook when travelling and camping."
500g beef mince
400g can diced tomatoes
400g red kidney beans drained and rinsed
2 cloves garlic chopped
2 red chillies chopped
1 Tbspn olive oil
1 cup rice or 4 med-large potatoes (diced or whole)
Sour cream to serve
Heat oil in a large frying pan and sauté garlic and chillies until soft.
Add mince and brown over high heat stirring constantly.
Add diced tomatoes and red kidney beans, stir well then cover and simmer on low heat for 10 minutes or until mince is cooked, stirring occasionally.
Meanwhile boil rice or potatoes for 15-20 minutes (longer if potatoes kept whole), drain and serve topped with chilli and sour cream.
Wrap potatoes in alfoil and cook buried in hot coals on the camp fire for up to an hour, if necessary.
Check softness with fork.