- Preparation: 10 minutes
- Cooking time: 1 hour
- Serves 8-10, costs approx £10.50 (approx. £1.15 per portion)
- 1 kg minced beef
- 1 large onion
- 1 red or yellow pepper (optional)
- 4 garlic cloves
- 2 tins of tomatoes
- 1 ½ tsp chilli powder (use hot or mild)
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp dried marjoram
- 1 tbsp sugar (or 2-3 squares of dark chocolate)
- I beef stock cube
- 4 tbsp tomato puree
- I tin kidney beans
- 1 tbsp oil
Allergy disclaimer: Always check the label of each ingredient for allergen information.
- Dice onion and fry in the oil for about 5 minutes until the onion is soft and a little translucent.
- Add the garlic, pepper, chilli powder, paprika and cumin. Stir well and leave to cook for another 5 minutes stirring occasionally.
- Brown the mince in a separate pan – the pan should be hot enough for the mince to sizzle and not stew. Keep prodding the mince until it browns, then add to the main pan.
- Add the beef stock cube to 300ml of boiling water and pour this into the pan with the mince mixture.
- Add two cans of tomatoes, the marjoram, sugar, tomato puree, season and stir.
- Bring the mix to the boil, put lid on pan and simmer gently for 20 minutes.
- Drain and rinse the kidney beans and add to the mixture. Remove lid and simmer for another 10 minutes.
- Switch off heat, replace lid and stand for 10 minutes to let flavours mingle.
- Serve with boiled rice and sour cream (optional).
Chilli is a great meal to freeze and once defrosted you just need to re-heat and make fresh rice.