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Gail’s Chilli Con Carne with Spicy Mexican Rice

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TRH Gail's Chilli Con Carne

600g Beef/Lamb extra lean mince
2 tbsp olive or canola oil
1 medium chopped onion
2 tsp minced garlic
1/2 each green and red pepper deseeded and chopped
2 small green chillies chopped seeds removed
1 x 410 g tin red kidney beans rinsed and drained
1 x 410 g tin diced tomatoes
2 tbsp tomato purée
1 or 2 corn on the cob sliced off cob
2 tbsp paprika
1 tsp chilli powder
1/2 tsp cayenne pepper
1/2 tsp oregano
1/2 tsp ground cumin
1 tsp dried parsley
Salt and Black pepper to taste
Dollop of smooth cottage cheese and Dorito tortilla corn chips

Sauté onion, garlic, chillis, peppers in olive oil until tender.
Add meat and brown breaking up any clumps.
Add spices, tomato purée and tomatoes and cook for 2 minutes then add the corn.
If not enough liquid add 1/4 cup water.
Cook until meat is done and corn is tender.
Add beans and heat through for 5 minutes.
Serve with mexican rice or tortilla wraps.
Spoon a dollop of cottage cheese over and serve with a handful of Dorito Tortilla corn chips.

Spicy Mexican Rice
1 1/2 cups white long grained rice
2 tbsp butter
1/2 chopped onion
1/4 chopped red pepper and 1/4 green pepper
1 small deseeded chilli chopped or more if you like it hot
2 tsp minced garlic
2 cups water
1 x 410g can of diced tomatoes
2 tbsp tmato purée
2 tsp chilli powder
2 tsp paprika
1 tbsp dried parsley
1 cup grated cheddar cheese (optional)
Salt and white pepper to taste

Sauté onion, garlic, chilli and peppers in butter until tender.
Add rice and stir in butter until brown.
Add water, tin tomatoes, purée and spices.
Simmer for about 15 minutes until liquid has cooked away and rice is tender.
Stir through grated cheese and serve when cheese has melted.
Eat together with chilli con carne

Rice recipe: Paula Dean
Prepared, tried and tested by: Gail Haselsteiner

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