Chilli goes down well with everyone, especially when it is old outside. You can use which ever colour of pepper you like, I find that the green ones can be bitter so I use red ones.I have increased the quantities as chilli is a great dish to freeze for a later date. Alis, it saves you being left with some mince and half a tin of kidney beans.

Serves: 4 adults and 2 children Prep Time: 20 mins Cooking Time: 1 hour
500 grams minced beef
1 onion chopped
1 1/2 tablespoons plain flour
500 ml beef stock
2 tablespoons tomato puree
1 teaspoon chilli powder
1 tin kidney beans
1 red pepper chopped



  1. Fry the mince in a frying pan, breaking it up as it cooks until you can see no more pink bits of mince.
  2. Transfer into a pan then add the onion to the frying pan and cook over a medium heat forĀ  3-4 minutes. It should have softened but not browned.
  3. Add the onion to the mince along with the flour. Stir well. The flour helps to thicken the sauce.
  4. Add the stock, tomato puree and chilli powder. Stir well then simmer with the lid on for 45 minutes.
  5. Drain the kidney beans and add to the pan along with the red pepper.
  6. Simmer gently for a further 30 minutes.
  7. Serve with rice or a baked potato and veg.


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