This is a fantastic go-to dish for busy days! If you’re often in need of something quick and fuss-free, simply double or triple the recipe. Divide the extra portions into individual freezer bags and you'll have instant homemade meals ready.
Serves 4
500g minced beef
1 large onion, chopped
1 green pepper, chopped
2 cloves of garlic, crushed
Salt and black pepper
2 tsp hot chilli powder
1 tsp ground cumin or cumin seeds
1 tbsp vinegar
1 tsp sugar
2-3 tbsp tomato purée
100ml water or stock
400g can chopped tomatoes
400g can red kidney beans, drained
2 squares chocolate
Preparation time: 20 mins. Cooking time: 2 hours.
1. Fry the minced beef on the boiling plate, hotplate on boiling setting or induction on high for approximately 2 minutes until brown.
2. Add the onion, pepper and garlic and fry for a further 5 minutes.
3. Season with salt and pepper.
4. Combine the chilli powder and cumin with the vinegar, sugar, tomato purée and water or stock. Add this mixture to the meat with the tomatoes and beans.
5. Bring to the boil and cover with lid.
6. Place in oven. CAST OVEN: on the floor grid set on the floor of the simmering oven or oven on B1 setting. FAN OVEN: preheated to B1/100oC/400oF and cook for 2 hours.
7. Remove from the oven and stir in the chocolate until melted. Serve with steamed rice.
Tip: If you don’t want to use your ovens, continue cooking the Chilli on the simmering plate or simmering setting on the hotplate or induction hob for an hour.
