Chilli con carne mince is the batch-cook staple that freezes clean and reheats better the next day. Brown Lean Beef Mince 400g properly, build spice on the hob, then simmer until thick. Shop Beef Mince when you want lean packs that do not flood the pan with fat.
Ingredients
- 400–800g lean beef mince
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 red pepper, diced
- 1–2 tbsp chilli powder (to taste)
- 1 tsp ground cumin + 1 tsp smoked paprika
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 400g tin kidney beans, drained
- 150ml beef stock
- Salt, pepper, rice or jackets to serve
Method
- Soften onion and pepper in oil on the hob for 6–8 minutes. Add garlic for 1 minute.
- Add the lean beef mince, break it up, and brown well — do not stew it grey.
- Stir in chilli powder, cumin, paprika and puree for 30 seconds.
- Add tomatoes, beans and stock. Simmer gently 25–35 minutes until thick and rich. Season.
- Serve with rice, jackets or nachos. Leftovers freeze for up to 3 months.
Double batch with Fresh Lean Beef Mince - 2x 400g and freeze half. Keep Beef Mince bookmarked for cottage pie and bolognese nights too.