Spice things up with this quick n' easy chilli. Perfect for batch cooking & stuffing in the freezer. Serve with classic rice or potatoes/veg...
1 clove garlic
1 red pepper
500g lean minced beef
1 x 400g red kidney beans
1 x 400g chopped tomatoes
1 beef stock cube dissolved in 300ml hot water.
1 tbsp tomato puree
Chilli powder - as much as you dare
1tsp paprika & pepper allspice
1tsp ground cumin
Put 1 tbsp of vegetable oil in a large pan. Heat over a low-medium heat.
Chop the onion, garlic and pepper. Add to the large pan.
Once the onion is translucent, add the minced meat. Season with salt, pepper, chilli powder, paprika and cumin spice.
Fry until the mince is cooked all the way through.
Pour in the chopped tomatoes and 300ml beef stock. Stir in the tomato puree.
Bring to the boil and stir everything well.
Turn to a low heat and leave to simmer for 30 mins. Stir every 10 mins to prevent the bottom from burning.
Once the chilli is at a saucy consistency, drain and rinse the kidney beans in a sieve. Add these to the chilli and bring to the boil for 10 mins.
The chilli can be left to stand off the heat while rice is cooked.