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Chilli Con Carne

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Instructions

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Bring a pan of water to the boil with a little salt. Add the Basmati Rice and Ground Cumin and cook for around 10 - 15 minutes. When done, drain the water out, turn the heat off and leave with a lid on to keep warm to serve at the end.
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Heat up a frying pan on a medium heat. Once hot fry the Beef Mince until browned and break it up as it cooks. Drain any excess fat from the pan before the next step.
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Drain and rinse the Kidney Beans and slice up the Bell Pepper into strips.
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Add the Bell Pepper to the Beef Mince and cook for a further few minutes. Next add the Mexican Spices, Beef Stock, Kidney Beans, Chopped Tomatoes and Water to the pan. Mix it all up well and allow to simmer in the pan for around 10 minutes or until thick.
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Get your Cheddar Cheese and either grate, or peel with a potato peeler into thin strips.
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Once it's all ready serve up the Basmati Rice, add the chilli on the top and season with salt and pepper if required. Scatter a little Cheddar Cheese on the top then eat and enjoy!
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