Hearty chilli con carne

This hearty dish will help you add a touch of spice to your midweek meal repertoire!

• Preparation: 10 mins
• Cooking: 90 mins
• Serves: 4

What you need:

• 1 large shallot, finely chopped
• 2 garlic cloves, crushed
• 1 yellow pepper, deseeded and chopped into small pieces
• 1 tsp hot chilli powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp light olive oil
• 500g premium lean minced beef
• 1 beef stock cube, dissolved in 330ml of boiling water
• 350g jar Seeds of Change Tomato & Chilli Sauce
• ½ tsp fresh marjoram
• 1 tsp sugar
• 1 tbsp tomato purée
• 1 can red kidney beans, drained

What you do:

1. Heat the oil in a large saucepan over a medium heat. Add the shallot and cook until without colour and soft. Stir in the garlic, pepper, chilli, paprika and cumin. Cook gently for 5-10 minutes to release the spicy flavours
2. Heat a separate frying pan and brown the mince for a minute or two, then break up the meat with a wooden spoon. Keep the heat high so that the meat browns, rather than stews. Add the meat to the vegetables
3. Pour in the stock and the Seeds of Change Tomato & Chilli Sauce. Add the marjoram, sugar and tomato purée. Stir well
4. Bring to the boil, give it a good stir and put the lid on. Turn down the heat until gently bubbling and simmer for 1 hour. Make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy
5. Stir the beans into the chilli. Bring to the boil again and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and check the seasoning. Serve with crème fraiche and plain boiled basmati rice

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