Smoky Beef & Bean Chilli

Ingredients

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

Method

1. 1

   Dice the onions and finely chop the garlic. Heat the oil in a large heavy-based pan over a medium-high heat.

2. 2

   Fry the onion for 5 minutes until softened, then add the garlic and cook for 1 minute more.

3. 3

   Add the beef mince and brown all over, breaking it up with a wooden spoon.

4. 4

   Stir in the smoked paprika, cumin, chilli powder, and tomato purée and cook for 2 minutes.

5. 5

   Pour in the chopped tomatoes and stock, then bring to a gentle simmer.

6. 6

   Drain and rinse the kidney beans, add to the pan, and simmer uncovered for 25 minutes until thickened.

7. 7

   Season with salt and pepper, cool completely, then portion into freezer bags or containers. Freeze for up to 3 months.