OVER THE NEXT WEE WHILE WE ARE GOING TO BE PUTTING UP SOME OLDER VIDEOS AS WELL AS NEW ONES; TO HELP GIVE SOME INSPIRATION WHILST MANY OF US ARE BEING ADVISED TO SOCIALLY ISOLATE DUE TO COVID-19, HERE IS THE 3rd ONE.

A family favourite, Chilli Con Carne is traditionally served with rice, for a change why not try it served in a warmed wrap with a cheese sauce over the top.

Chilli Con Carne

serves 4

• 1 pkt wraps
• 500g mince
• 2 onions diced
• 3 cloves garlic crushed or 3 tsp garlic granules
• 1 tin of chopped tomatoes
• 2 tbls tomato purée
• 1-2 tsp chilli
• 1 tsp cumin
• 1 tsp coriander powder
• 2 bay leaves
• 1/2 tsp of oregano
• 1 beef stock cube
• 200 mls water
• 1 tin of kidney beans drained
• salt and pepper to taste

 For the cheese sauce

• salt and pepper to taste
• 200g strong chedder
• 25g butter
• 2 dsp cornflour
• 350 mls milk

1. Heat a little oil in a large saucepan, add the onion and fry for 5mins
2. Add the mince and brown
3. Once all the mince is browned, add the garlic, chilli, cumin and coriander, mix until everything is coated and gently fry for 1 or 2 minutes
4. Add the tomatoes, tomato purée, bay leaves and oregano, stir through
5. Add the kidney beans
6. In a separate jug pour 200mls of boiling water over the stock cube and mix until melted.
7. Add to the chilli, bring to the boil and cook for 45 minutes, stirring often to stop the chilli from sticking.
8. Check the taste and add salt and pepper as desired, if a little sour add, 1/2tsp sugar at a time until you have the taste you like.
9. If you feel the sauce is a little thin, cook for a further 10 mins without a lid.

     Sauce

1. In a medium sized pot put the butter, cornflour and milk
2. Bring to the boil slowly stirring all the time
3. Remove from the heat once bubbling and add the cheese, holding back enough to sprinkle over your wraps when finished.
4. Add salt and pepper to taste.
5. Heat the wraps according to instruction, I do two at a time in the microwave for 25 seconds
6. Compile you wraps by adding chilli along the one edge of a wrap around 2″ thickness, roll it up, repeat with the second wrap, pour over the cheese sauce and sprinkle black pepper and cheese over the top to finish
7. Serve and enjoy