Chilli con carne with kidney beans

Ingredients

• 500 g minced pork or a pork and beef mix
• 1 large onion (180 g)
• 30 ml olive oil
• 1 medium carrot (100 g)
• 1/2 red bell pepper (75 g)
• 3 garlic cloves
• 1 bay leaf
• 5 g fresh thyme
• 1/2 teaspoon oregano
• 80 g smoked sausage
• 1 teaspoon salt for the stew
• 1/2 teaspoon ground pepper
• 1 teaspoon sweet paprika
• 1 teaspoon ground chilli
• 2 hot peppers (30 g)
• 150 ml white wine
• 2 very ripe tomatoes (300 g)
• 200 g tomato paste
• 250 ml hot water
• 1 Knorr beef stock cube (10 g)
• 800 g canned kidney beans with their liquid
• 400 g white rice
• 800 ml water for the rice
• 1/2 teaspoon salt for the rice

Preparation

1. Chop the onion, carrot and bell pepper. Mince the garlic, hot peppers, sausage and thyme. Blend the tomatoes. 2. Put the rice in a saucepan with 800 ml water and 1/2 teaspoon salt. Simmer for 15 minutes, until it absorbs the water. 3. Heat the olive oil in a pot and cook the onion for 3 minutes. Add the carrot and pepper and cook for another 5 minutes, until softened. 4. Add the garlic, bay leaf, thyme, oregano and sausage. Stir for 2 minutes, then add the minced meat, salt, pepper, paprika and ground chilli. 5. Pour in the wine and cook over high heat for 8 minutes, stirring, until the liquid has reduced and the meat begins to brown. 6. Add the blended tomatoes, tomato paste, 250 ml hot water and the beef stock cube. Cover the pot and simmer for 25 minutes, until the meat is cooked and the sauce has reduced. 7. Add the canned beans with their liquid and simmer for another 20 minutes over medium heat, stirring from time to time, until the sauce thickens. Serve with the rice.