Chilli con carne

⏱ 60 min · Serves 6

A crowd-pleasing pot of spiced beef and beans. Make a big batch — it freezes well and tastes even better the next day.

Per serving: 320 kcal · 22.0g protein · 18.0g carbs · 18.0g fat

Ingredients

• 2 tablespoons oil
• 1 onion, chopped
• 1 red pepper, chopped
• 3 garlic cloves, chopped
• 500g beef mince
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon chilli powder (or to taste)
• 2 tablespoons tomato puree
• 400g tin chopped tomatoes
• 400g tin kidney beans, drained
• 300ml beef stock
• Salt
• Squeeze of lime

Method

1. Heat the oil and cook the onion and pepper for 8 minutes. Add the garlic for the last minute.
2. Turn up the heat, add the mince and brown well, breaking it up.
3. Stir in the cumin, paprika, chilli powder and tomato puree and cook for a minute.
4. Add the tomatoes, beans and stock, season, and bring to a simmer.
5. Cook gently, part-covered, for 35 to 40 minutes until thick and rich, stirring now and then.
6. Finish with a squeeze of lime and serve with rice, or in wraps with soured cream and cheese.