Lean Beef Chilli

This chilli has a great kick but it you want to tone down the spice just use one tablespoon of chilli or if you want to add more spice in your life add another ½ tablespoon of chilli powder and a ¼ teaspoon of cayenne pepper

Serves: 6

Ingredients:

• 454g Lean 5% Minced Beef (See note **)
• 1 Tbsp Olive oil • 1 Medium onion (diced)
• 2 Tbsp Mild chilli powder
• 2 Tbsp Cumin powder
• 2 Tbsp Caster sugar
• 2Tbsp Tomato paste
• 1 Tbsp Garlic powder
• 1½ Tsp salt
• ½ Black pepper
• 350ml Beef stock (I used an Oxo cube dissolved in boiling water)
• 1 x 400g Can Drained kidney beans (Rinse well)
• 1 x 400g Can Chopped diced tomatoes
• 1 x 250g Passatta

Method:

1. Add oil to a large pan and bring to medium heat, add your onion and cook for a few minutes until translucent.
2. Add your ground beef to the pan and break it up with a wooden spoon, cook for a further 4 minutes until the beef is browned.
3. Add your spices, chilli powder, sugar, cumin, garlic powder, salt, pepper, followed by your tomato paste and stir well until combined.
4. Pour in your beef stock, can of tomatoes, passata and finally the drained kidney beans.
5. Stir well and scratch the base of the pan to make sure all the flavours are blended.
6. Bring the pan to a soft boil then reduce the heat to a gently simmer and cook away uncovered for 20-25minutes, stirring occasionally.
7. Serve up with rice of choice or topped on a baked potato
8. This freezes a dream. I batch cook my chilli and freeze in microwaveable containers in portions, dinner is then minutes away.

NOTE** Turkey mince or quorn can also be used as an alternative Huge thanks to Trish, @atouchofmagic for the recipe!