Dinner · Tex-Mex

Beef chilli con carne

Name: Beef chilli con carne
Total time: 75 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 500g Beef mince; 1 Brown onion; 1 Pepper; 3 cloves Garlic; 2 tsp Ground cumin; 2 tsp Smoked paprika; 1 tsp Chilli flakes; 2 tbsp Tomato purée; 2 tins Chopped tomatoes; 2 tins Red kidney beans, drained; 1 cube Beef stock cube; 300g Basmati rice

Deep, smoky and better on day two. The batch cook that pays you back all week.

Start to finish: 1 hr 15 min
Hands-on: 30 min
In the fridge: 3 days
Freezes: Yes

Properly hotContains celery

Ingredients

4 portions

500gBeef mince
1Brown onion
1Pepper
3 clovesGarlic
2 tspGround cumin
2 tspSmoked paprika
1 tspChilli flakes
2 tbspTomato purée
2 tinsChopped tomatoes
2 tinsRed kidney beans, drained
1 cubeBeef stock cube
300gBasmati rice

Plus salt, pepper and water.

Method

1
Chop the onion and pepper, and crush the garlic.
2
Brown the mince in a large pan for 8 minutes, breaking it up as it goes. Scoop it out, then soften the onion and pepper in the fat for 6 minutes.
3
Stir in the garlic, spices and purée for a minute. Return the mince with the tomatoes, beans and the stock cube crumbled into 200ml water.
4
Simmer gently with the lid ajar for 40 minutes, stirring now and then, until thick and glossy.
40 min, mostly hands-off
5
Season well. Serve with rice, or cool and portion into tubs.

On the day

Reheat until piping hot all the way through. Cook the rice fresh on the night; it only takes 12 minutes.

Cook’s tip

A square of dark chocolate stirred in at the end is not traditional, and it is excellent.