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Chilli con Carne with Rice

A classic beef and kidney bean chilli with rice.

Ingredients

• 1 tbsp vegetable oil
• 500 g beef mince
• 1 onion
• 1 red pepper
• 2 garlic cloves
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chilli powder
• 400 g tinned chopped tomatoes
• 2 tbsp tomato purée
• 800 g tinned kidney beans
• 200 ml beef stock
• 300 g basmati rice

Method

1. Chop the onion and pepper and crush the garlic. Drain and rinse the kidney beans.
2. Heat the oil in a large pan over a high heat. Add the mince and fry for 5 to 6 minutes, breaking it up with a wooden spoon, until browned with no pink.
3. Turn the heat down to medium. Add the onion and pepper and cook for 6 minutes until soft.
4. Stir in the garlic, cumin, paprika and chilli powder and cook for 1 minute.
5. Add the tomatoes, tomato purée, kidney beans and stock. Bring to the boil.
6. Turn the heat down and simmer for 30 minutes, stirring now and then, until thick.
7. Meanwhile, cook the rice following the packet instructions.
8. Taste the chilli and season with salt and pepper. Serve over the rice.