Chilli con carne

Flavour tip: the optional cinnamon should be subtle, not taste like dessert. For a deeper smoky flavour, add ½ tsp chipotle paste or extra smoked paprika. Budget variation: add another can of beans and reduce the mince to 350–400g. It stretches the meal without sacrificing flavour. Leftovers: chilli freezes particularly well. Refrigerate promptly and use within 2–3 days, or freeze in individual portions.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice.

Step 2

Heat a large saucepan over medium-high heat. Add the beef mince and brown for 6–8 minutes, breaking it up as it cooks. Drain excess fat if necessary.

Step 3

Add the onion and capsicum. Cook for 4–5 minutes.

Step 4

Add the garlic and cook for 30 seconds.

Step 5

Add cumin, smoked paprika, coriander, oregano, chilli, optional cayenne and cinnamon. Stir for 30 seconds.

Step 6

Stir in tomato paste and Worcestershire sauce.

Step 7

Add chopped tomatoes, stock and kidney beans. Bring to a simmer.

Step 8

Reduce the heat and cook uncovered for 20–25 minutes, stirring occasionally, until thick. Add a splash of water if it gets too dry.

Step 9

Taste and adjust salt, chilli and pepper. Serve with rice and optional toppings.