There’s nothing like a warming bowl of chilli to take the edge off a stressful day at work or school. Spicy and filling, it’s often served with rice and pitta. This recipe is a wonderful way to feed the family for under a fiver. The beans help to bulk up the pan, so even the smallest pack of mince can go further. If you’re cooking for little ones, add less spice and serve with a little bowl of finely chopped chilli on the table, so everyone can add as much heat as they dare!
- 500g pack of beef mince meat
- 2 large onions, peeled and chopped
- 2 garlic cloves, finely chopped
- 3tsp sweet paprika
- 3tsp dried cumin
- 2 tins of chopped tomatoes
- 2tbsp tomato puree
- 1 tin of black beans, rinsed and drained
- Salt and freshly cracked black pepper
Begin by frying off the mince until brown. Add the onions and garlic and cook for 3-4mins. Add the spices cook for a further few minutes.
Add the tinned tomatoes and puree and stir. If at this point the chilli looks a little too thick simply add a splash of water. Add the beans and allow to simmer for 25-30mins on a low heat.
Taste for seasoning and serve with boiled rice.
Top tip for making Black bean chilli
Chilli tastes even better the day after it’s been cooked as the flavours have fully infused the sauce. So if you can, try to make double the quantity you need when you’re cooking. Top baked jacket potatoes with the chilli and grated cheese for another great supper.