This simple chilli is a one-pot wonder, serve with rice for a filling meal on a budget.
- To serve
350g/12oz brown or white rice
- Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft.
- Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally.
- Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions.
- Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice.