Chilli Con Cauli
1 tbsp olive oil
2 onions, chopped finely
500g lean beef mince
½ green pepper, chopped roughly
3 beef tomatoes, diced
5 garlic cloves, chopped finely
4 red or green chilli peppers
1 tin (400g) tomatoes
Dollop of tomato purée
1 tsp cayenne pepper
1 tin (400g) kidney beans, drained
50g per person uncooked basmati rice
1 medium sized cauliflower, chopped finely
Salt and pepper
Heat the oil in a pan to a medium heat and add the onion. Fry for several minutes until soft. Add the mince and brown all over. Season well with salt and pepper.
Add the green pepper and beef tomatoes, and cook for several minutes until soft. Add the garlic cloves and chilli peppers and cook for 1 minute.
Add the tinned tomatoes, tomato purée and cayenne pepper.
Simmer gently for 15-20 minutes. Add the kidney beans and continue to cook for 10 minutes.
For the Cauli Rice: Add the rice to a pan of cold salted water and bring to the boil. Simmer gently until cooked, then add the cauliflower. Cook for 2 minutes before draining.
Serve the chilli sauce on a bed of cauliflower rice.