My husband loves this beef chilli con carne. I always try and make a big batch and freeze a few portions for an easy mid-week tea. The chick peas pad it out a bit and give it an extra dimension too! It's perfect for chilly evenings.
Winter warmer beef chilli
Serves 3-4 hungry people, or 1-2 with a couple of leftover good sized portions for the freezer.
400g extra lean mince beef
Teaspoon vegetable oil
One onion, diced
Three tins chopped tomatoes
One tablespoon tomato puree
Very large splosh of Worcester sauce (about a teaspoon)
One teaspoon ground cumin
One teaspoon ground coriander
Half teaspoon ground cinnamon
One beef stock cube
Two tablespoons chilli flakes, not pictured (this makes hot chilli, adjust up or down to taste)
One tin kidney beans
One tin chickpeas
the vegetable oil, fry off the onions in a large saucepan for four or
five minutes until translucent, and then add the mince. Fry it all
until the mince is brown all over but not yet cooked through.
in the chopped tomatoes, spices, tomato puree, Worcester sauce, stock
cube and chilli flakes. Give it a really good stir. Cover and gently
simmer for 20-30 minutes to let the flavours really develop. Stir
Turn off the heat but keep the
saucepan covered while you open, drain and rinse the chickpeas and
kidney beans. Add them to the pan and stir through. Put the lid back
on the pan, and leave to stand for a few minutes to allow the kidney
beans and chickpeas to warm through. Serve immediately with a jacket
potato, rice or nachos. With the lid left on it will stay nice and warm
for 15 or 20 minutes.