Chilli con carne - pikantna mielona wołowina z fasolą i ryżem

 2 tbsp olive oil

• ½ onion, finely chopped
• 1 garlic clove, chopped
• 300g/10½oz minced beef
• 1 red chilli, chopped
• ½ tsp cumin seeds
  oregano
• salt and freshly ground black pepper
• 1 tbsp tomato purée
  czerwona papryka
  puszka czerwonej fasoli
• 100ml/3½fl oz red wine (można pominąć)
• 200ml/7fl oz hot beef stock
• ½ tsp dried chilli flakes
• 100g/3½oz basmati rice, cooked

To serve

• 1 tbsp Greek-style yoghurt
• 2 tbsp chopped fresh coriander

Preparation method

1. Heat the olive oil in a medium saucepan, add the onion and fry gently for 3-4 minutes, or until softened but not coloured. Add the garlic and fry for one minute. Add the beef and fry until browned all over.
2. Add the chilli, cumin seeds, salt and freshly ground black pepper and tomato purée and fry for 1-2 minutes. Add the red wine and simmer for 2-3 minutes.
3. Add the hot beef stock and dried chilli flakes, paprykę i fasolę and simmer for 15 minutes, adding a little more stock (or water) if the mixture becomes too dry.
4. To serve, pile the cooked rice onto a serving plate and spoon over the chilli con carne. Top with a spoonful of yoghurt lub soured cream and the chopped coriander. i plasterki avocado