2 x red onion finely chopped
800g beef mince
3 cloves garlic, peeled & chopped
2 teaspoons of chilli powder
1 teaspoon of cumin powder
1 tablespoon of paprika
2 tablespoons of tomato puree
1 x 400g tin of chopped tomatoes
1 x 400g tin of red kidney beans
500ml of beef stock made up as per your stock cube instructions
Options to serve
Taco shells or flour tortillas with grated cheese & sour cream
preparation 5 mins • you cook for 6 mins •
Watch a 30 second preview of my cook-along video below
This is a delicious chilli - perfect to warm you up and a great, easy recipe to make in larger quantities. You can serve the lot in a big dish in the middle of the table to share with family or friends, or divide it up into freezer bags to keep for a later date. A good portion of chilli is super versatile - it can be reheated really quickly and served with rice, inside taco shells or wrapped in flour tortillas with grated cheese and a nice big dollop of sour cream on top.
Large pan to cook everything in - remember it's got to be big enough to fit everything in!
Spoon to stir
Before you start have all the ingredients out and ready. Put a large pan on the hob on a high heat and click here!