Ingredients:
- 1 large onion
- 1 red pepper
- 2 garlic cloves
- 1 tbsp oil
- 1 heaped tsp hot chilli powder
- 1 tsp paprika
- 1 tsp ground cumin
- 500g lean minced beef
- 1 beef stock cube
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 410g can red kidney beans
- plain boiled long grain rice, to serve
- Natural yoghurt, to serve
Method:
- STEP 1
Chop one onion.
- STEP 2
Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- STEP 3
Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot.
- STEP 4
Add the onion and cook, for about 5 minutes, or until the onion is soft.
- STEP 5
Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- STEP 6
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- STEP 7
Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- STEP 8
Keep stirring for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits.
- STEP 9
Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- STEP 10
Add a 400g can of chopped tomatoes and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- STEP 11
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- STEP 12
Drain and rinse a 410g can of red kidney beans and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- STEP 13
Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- STEP 14
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- STEP 15
Serve with natural yoghurt and plain boiled long grain rice or baked potato.