Beef Chilli with Rice

A hearty, spiced beef chilli with kidney beans, served over fluffy long grain rice.

SHOPPING LIST

• beef mince500g
• long grain rice300g
• onion1
• garlic clove2
• red pepper1
• kidney beans in water1 tin
• chopped tomatoes1 tin
• tomato puree1 tbsp
• chilli powder2 tsp
• ground cumin1 tsp
• beef stock cube1
• olive oil1 tbsp
• salt1 tsp

METHOD

1. 1Heat the oil in a large pot and fry the onion and red pepper for 5 minutes until soft.
2. 2Add the garlic and beef mince, browning the meat and breaking it up.
3. 3Stir in the chilli powder, cumin, tomato puree and stock cube, then add the chopped tomatoes and kidney beans with their liquid.
4. 4Simmer for 20 minutes, stirring now and then, until the sauce thickens.
5. 5Meanwhile, cook the rice in salted boiling water for 12 minutes or until tender, then drain.
6. 6Season the chilli with salt and serve over the rice, hot.

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