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72 delicious recipes
chosen by our Irish
Rugby family for you
to enjoy with yours.
€11.99
each
CUT OUT AND KEEP ME
Paul O’Connell’s
Chilli Con
Carne
SERVES
PREP
COOK
PEOPLE
MINS
MINS
4
10
60
Ingredients
• 500g Lean Minced Beef
(10% or less fat)
• 2 medium Onions, peeled
and chopped
• 3 cloves Garlic, peeled and finely chopped
• 1-2 tsp Hot Chilli Powder
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 2 tbsp Plain Flour
• 150ml Red Wine or extra stock
• 300ml Beef Stock, made
with 1 Beef Stock Cube
• 400g can Chopped Tomatoes
• 400g can of Red Kidney Beans, drained and rinsed
• 3 tbsp Tomato Purée
• 1 tsp Caster Sugar
• 1 tsp Dried Oregano
• 1 Bay Leaf
• Flaked Sea Salt and freshly ground Black Pepper
• Rapeseed Oil
Method
1. Place a large non-stick saucepan over a medium
heat, add a drizzle of rapeseed oil and then add the
beef and onions.
2. Cook together for 5 minutes, stirring the beef and
squishing it against the sides of the pan to break up
the lumps.
3. Add the garlic, 1-2 teaspoons of chilli powder
(depending on how hot you like your chilli) and
the cumin and coriander. Fry together for
1-2 minutes more.
4. Sprinkle over the flour and stir well.
5. Slowly add the wine and then the stock,
stirring constantly.
6. Tip the tomatoes and kidney beans into the pan
and stir in the tomato purée, caster sugar, oregano
and bay leaf. Season with a pinch of salt and plenty
of freshly ground black pepper.
7. Bring to a simmer on the hob, then cover loosely
with a lid. Reduce the heat and leave to simmer
gently for 45 minutes, stirring occasionally, until
the mince is tender and the sauce is thick. Adjust
the seasoning to taste.
8. Serve with Mexican-style rice, Greek-style yogurt,
guacamole and pico de gallo.
Irish Lean Round
Beef Mince
Typically 4% fat.
€6.98 per kg
€3.49
500g
Chopped Tomatoes
Red Kidney Beans
€1.13 per kg
€2.04 per kg drained
45c
400g
49c
400g/
240g drained weight
233
