A great quick Chilli recipe – if you have time, use the Chilli Deluxe recipe!

The Ingredients:

• 1 tin of kidney beans, drained
• 1 tin of chopped tomatoes and if you can throw in some whole tomatoes that have ben roughly chopped it will improve the texture.
• 500g lean minced beef
• Vegetable oil
• 1 large onion, chopped
• ½-1 tsp hot chilli powder or cayenne pepper
• 1 rounded tbsp paprika
• 1 tbsp cumin seeds
• 1 tbsp dark muscovado sugar
• 2 garlic cloves, crushed
• 300ml/1 pint beef or chicken stock
• salt and freshly ground black pepper
• soured cream or crème fraîche, to serve
• roughly chopped fresh coriander, to garnish

The Method:

This doesn’t really need instructions – just chuck in the onion & garlic, brown the mince and bung everything else in, and spice to taste. Job done

• 1 large onion or 2 banana shallots, chopped
• 2 cloves garlic, finely chopped
• 1 red chilli deseeded or keep half with seeds if you like it spicy
• 2 sprigs of thyme, leaves picked and roughly chopped
• Olive oil, for frying
• 500g good quality beef mince
• 1 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp dried oregano
• 3 fresh tomatoes or 1 beef tomato, roughly chopped
• 400g chopped tomatoes
• 100-200ml chicken or beef stock
• 3 tbsp tomato puree
• 1 cinnamon stick
• 1 bay leaf
• 400g kidney beans, drained and rinsed
• Salt and pepper
• Handful of chives, chopped
• 200ml soured cream
• Boiled rice, to serve

The Method:

1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
5. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.