Chilli con carne

• Beef mince500 g
• Red kidney beans (tin)1 tin
• Chopped tomatoes (tin)2 tins
• Brown onions150 g
• Peppers1 pepper
• Basmati rice300 g
• Garlic3 cloves

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin, chilli flakes. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Finely chop the onion, pepper and garlic. Heat a tablespoon of oil in a large pan over a medium-high heat, add the mince and cook for 5 minutes, breaking it up with a spoon, until browned. Add the onion, pepper and garlic and cook for 5 minutes more until soft.500 g beef mince150 g brown onions1 pepper3 cloves garlic
2. Stir in a teaspoon of paprika and a teaspoon of cumin, plus a pinch of chilli flakes if you like heat. Cook for 1 minute.
3. Add the chopped tomatoes and the drained kidney beans. Bring to a simmer, turn the heat down low and cook for 25 minutes, stirring now and then, until thick and rich. Season with salt and pepper.1 tin red kidney beans2 tins chopped tomatoes
4. While the chilli simmers, cook the rice following the pack instructions. Serve the chilli over the rice.300 g basmati rice

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