Ingredients

• 1 large onion
• 1 garlic clove
• 2 tbsp olive oil
• 500g/1lb 2oz minced beef
• 30g/1oz packet chilli seasoning mix
• 500ml/18fl oz beef stock (from a stock cube)
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 2 tbsp tomato ketchup
• 400g tin kidney beans
• drained and rinsed
• salt and pepper
• 350g/12oz brown or white rice

Directions

• Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat
• add the onions and garlic and fry for 5 minutes until soft.
• Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock
• fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine
• then add the ketchup. Simmer gently uncovered for 30 minutes
• stirring occasionally.
• Meanwhile bring a large pan of salted water to the boil
• add the rice and cook for 25 minutes or according to the packet instructions.
• Add the kidney beans to the chilli and cook for a further 2 minutes
• until heated through. Season with salt and pepper and serve with the rice.