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2 x red onion finely chopped
800g beef mince
3 cloves garlic, peeled & chopped
2 teaspoons of chilli powder
1 teaspoon of cumin powder
1 tablespoon of paprika
2 tablespoons of tomato puree
1 x 400g tin of chopped tomatoes
1 x 400g tin of red kidney beans
500ml of beef stock made up as per your stock cube instructions
Salt
Pepper
Options to serve
Boiled rice
Taco shells or flour tortillas with grated cheese & sour cream
preparation 5 mins • you cook for 6 mins •
Serves 6
Watch a 30 second preview of my cook-along video below
This is a delicious chilli - perfect to warm you up and a great, easy recipe to make in larger quantities. You can serve the lot in a big dish in the middle of the table to share with family or friends, or divide it up into freezer bags to keep for a later date. A good portion of chilli is super versatile - it can be reheated really quickly and served with rice, inside taco shells or wrapped in flour tortillas with grated cheese and a nice big dollop of sour cream on top.
Large pan to cook everything in - remember it's got to be big enough to fit everything in!
Spoon to stir
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Before you start have all the ingredients out and ready. Put a large pan on the hob on a high heat and click here!
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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.
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Put a tablespoon of oil into a large pan on a high heat. Add the chopped onion & garlic, along with a teaspoon of cumin powder, 2 teaspoons of chilli powder & 1 tablespoon of paprika. Give it all a stir together then add in the mince. Add a pinch of salt and move the mince around the pan with a wooden spoon, breaking it up and browning all over for about 2 minutes.
When the mince has browned, add in 2 tablespoons of tomato puree, the chopped tomatoes and beef stock. Stir and bring to the boil. Leave to boil for 30 minutes so that the sauce reduces right down. Just check it every 10 minutes or so to ensure that it doesn't boil too rapidly. Vigorous simmering is good, rapid boiling is bad!
After 30 minutes add in the kidney beans, reduce the temperature down to very low and cook gently for a further 5 minutes.
I hope that you enjoy it.
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