Quick chilli con carne

Caroline Marson: Food writer

When cooking a mince dish like this one it makes sense to double up and freeze a second meal for another day. If you buy mince that is specifically sold as a frozen product, you can cook it straight from frozen, otherwise defrost overnight in the fridge or if you are after a speedy supper, defrost in the microwave.

Ingredients: serves 4 - 6

2 tbsp olive oil (for frying)
1 onion (chopped finely)
2 garlic cloves (crushed)
1½ tbsp tomato puree
1 tbsp dried chilli flakes
500 g minced beef
1 tsp coriander (ground)
1 tsp cumin (ground)
400 g chopped tomatoes
400 g red kidney beans (drained and rinsed)
400 ml stock (beef, lamb or chicken are best)
1 stick cinnamon

Method:

Heat the oil in a large saucepan and cook the onions with the garlic, chilli, spices and tomato puree for 5- 10 minutes.
Add the mince and cook over a high heat, stirring until all the meat changes colour and there are no lumps, bubble until the meat begins to catch.
Add the tinned tomatoes bring to the boil and leave to cook down for about 5 minutes.
Pour in the meat stock and kidney beans, drop in the cinnamon stick and bring to the boil. Stir and turn heat down, cover and simmer for 30 minutes, stirring occasionally. Remove the cinnamon stick, taste, season and serve.

To serve:

You can serve this chilli with all the following accompaniments; guacamole, sour cream, grated cheese, jalapeno chillies and tortilla chips.

Recipe tips:

To freeze: Complete the recipe up to the end of step 4. Cool, put into an airtight container, label and freeze for up to 3 months. To use: Defrost overnight in the fridge. Simmer the chilli in a pan on the hob until piping hot.