Beef Chilli Con Carne

Ingredients

• beef mince200g
• kidney beans150g, drained
• tomato400g tin
• chilli1 tsp, or to taste
• rice75g, uncooked

Method

1. Heat a tablespoon of oil in a large pan over medium-high heat. Add the beef mince and break it up with a spoon, cooking for 5-6 minutes until browned all over.
2. Add the chilli (start with less — you can always add more) and stir for 30 seconds until fragrant.
3. Add the drained kidney beans and the tinned tomatoes, plus half a tin of water. Season with salt and pepper.
4. Bring to a simmer, then reduce the heat to low and cook uncovered for 25-30 minutes, stirring occasionally, until thickened and rich. Mash a few beans against the side of the pan to thicken it further.
5. About 12 minutes before serving, cook the rice according to packet instructions.
6. Taste and adjust the chilli and salt, then serve over the rice. Freezes extremely well — a double batch is worth it.