Punchy Pork Chilli (Sainsbury's Experiment Night 9)

Because Ray was working late tonight, I decided to switch to the Punchy Pork Chili over the Meatball Casserole. I know Chilli reheats alright, so that I could eat at a normal time and not 10:30-11PM at night!!!

Punchy Pork Chilli
Serves: 4
Prep time: 5 minutes
Cooking Time: 45 minutes

Ingredients
1 x 475g British Freedom Food endorsed pork mince.
1 Lime
1 Onion
1 x 500g pack Easy cook rice
1 x 390g Carton chopped tomatoes
1 x 420g tin basics red kidney beans
1 tsp Hot chilli powder

1 TBSP ground cumin

1 chopped garlic clove or 1/2 tsp minced garlic (if you like garlic, I suggest adding 1 TBSP)

250ml Vegetable or Beef Stock (8 fl oz, a little over a cup.. I think a cup would work out just fine)

Method
1. Heat 1 tablespoon olive oil in a frying pan.
2. Add 1 peeled and chopped onion and 1 peeled and chopped clove garlic and cook until softened. 3. Add 1 x 475g pack pork mince and 1 teaspoon hot chilli powder and cook for 5 minutes, until light brown.
4. Add 1 x 420g tin basics red kidney beans, drained, and 1 x 390g carton chopped tomatoes
5. Reduce the heat and add 250ml vegetable or beef stock, made with 1 stock cube. Simmer for 30-40 minutes.
6. Turn off the heat, then squeeze in the juice of 1 lime and stir.
7. Meanwhile, cook 200g rice following pack instructions.
8. Serve with the chilli, sprinkled with grated Cheddar or sour cream.

First, I would just like to point out the gimmick of these cheap recipes. TONS OF NOODLES/RICE!!! What my friend hates to call "CARBS"!!! That drives me INSANE!!! It really makes you feel horrible, because you don't feel like you're getting enough vegetables and other healthy things. Its just lots of grains and starches.

With that realization made, I'd like to say this was okay for a quick chili. I was shocked to see that there was no Cumin in the recipe!!! I added it, because you can't make chilli without Cumin! And, in the end, it was pretty good. Doesn't make much, unless you want some chilli with your rice (instead of some rice with your chilli). I'd double the recipe for more than 3 people. There also isn't alot of sauce with the recipe, so if you like a more saucy, thick chilli, this is not the chilli for you. You can eat it without rice, too. You can use noodles if you prefer. But it was delicious on its own and you won't feel all stodgy from the starches.

And as a final note, I don't know why it's "punchy". There is hardly any heat, so add more spice if you want some REALLY punchy chilli or add some chillis.