Chilli Con Carne

A Recipe From Allington W.I.

Contributed by: Dorothy Sewell.


  • One cup basmati rice.
  • Your usual cooking oil
  • One medium sized cooking onion
  • One clove of fresh garlic.
  • One cup minced, lean beef, or, quorn (soya) mince.
  • One capsicum pepper (any colour)
  • One Stick celery
  • One small can of chopped tomatoes.
  • One, small can of red beans
  • One small, hot chilli
  • Two tablespoons water if needed
  • Soured cream (for individual topping)


  • Wash the rice by placing in a microwaveable bowl, covering with cold water and agitating with fork, or fingers.
  • Strain off the water, which will have a ‘milky’ appearance. Do this twice more and then, add 1 cup of water to rice and place in the microwave oven.
  • Peel and chop the onion fairly finely.
  • Peel and crush the garlic clove, or chop finely
  • Wash, core and quarter the capsicum and cut into short strips (approx: 25mm x 5mm)
  • Slice the celery stick across its length, into pieces, approximately 5mm wide.
  • Slice the chilli in halves, along its length and remove the seeds from both halves.( I find it best to use kitchen gloves for this operation and remove the seeds under the slow flowing, cold tap.) Chop both halves of the chilli finely.
  • Open the bean can and pour away the fluid.
  • Open the can of tomatoes.


  • Pour two tablespoons of oil into a medium sized frying pan and heat to frying temperature.
  • Fry the chopped onion, garlic and chilli, until the onion is soft and beginning to brown.
  • Add the mince and fry until cooked (beef will require a little longer than soya).
  • At this point, the microwave oven, embodying covered bowl of rice, should be set for 10 minutes at full power or refer to rice packet and started.

Returning to the frying pan

  • Add sliced capsicum; celery; beans; tomatoes, stir well and cover until cooked (approx 20 minutes).
  • There should be sufficient fluid in the tomatoes to allow the contents of the pan to resemble a heavy sauce but hot water may be added to achieve this state, if necessary.
  • Remove pan from the heat and set aside.
  • Remove rice from the microwave oven and check that the rice is tender to taste. If not, fork it over and replace it under full power for two minutes. All of the water should have been absorbed by the rice at this stage and the grains should be separate, ie. not as rice pud!
  • Spoon the rice into dishes, topping with the contents of the frying pan and serve, allowing the lucky individuals to add soured cream to taste.
  • If you are cooking for one, you could freeze half of the contents of the pan and prepare half the quantity of rice for each meal.

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