Chilli con carne

What you need

• ·250g beef mince (5% fat)
• ·200g black beans
• ·300g passata
• ·90g basmati rice
• ·100g onions
• ·120g mixed peppers
• ·10g ground spices (cumin, paprika, turmeric)
• ·10g garlic
• ·8g red chillies

Method

1. 1Brown the mince properly, in a dry hot pan, in two batches. Grey mince is the difference between chilli and slop.
2. 2Out of the pan, then soften the onion and peppers in the fat left behind.
3. 3Garlic, chilli and spices for a minute, until it smells sharp.
4. 4Beef back in with the passata and beans, half a mug of water, and a squeeze of dark chocolate or a spoon of honey if you have it.
5. 5Lowest heat, lid ajar, 25 minutes minimum. It is not ready when it is hot, it is ready when it is thick.
6. 6Rice at the end so it does not sit.

Genuinely better the next day, and it freezes perfectly. Always double it.

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