Ingredients

This chilli can be made in advance and frozen for up to 2 months - just leave to cool completely and pop in a freezer-proof container.

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, chopped (or 1 tsp garlic powder)
  • 250g beef mince
  • ½ -1 tsp chilli flakes, to taste
  • 400g tin chopped tomatoes
  • 500ml beef stock
  • ½ tsp dried mixed herbs
  • 2 x 400g tins red kidney beans, drained and rinsed
  • 200g rice
  • Salt and pepper

Method

  1. Heat a large saucepan over a medium heat.
  2. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent.
  3. Once soft, add the garlic and cook for 2 minutes.
  4. Add the mince, along with a good pinch of salt and pepper.
  5. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat.
  6. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer.
  7. Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich.
  8. Taste and adjust the seasoning as necessary.
  9. Meanwhile, cook the rice according to the packet instructions.
  10. Serve the chilli con carne on top of the rice

For more budget-friendly recipes from some of the UK and Ireland’s leading chefs, check out the Great British Menu.

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