Classic Beef Chilli Con Carne

Boil a kettle

Peel and finely slice the brown onion[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped pepper and onion and cook for 8-10 min or until softened

Meanwhile, peel and finely chop (or grate) the garlic 

Dissolve the beef stock cube[s] in 250ml [400ml] boiled water 

Drain and rinse the kidney beans

Once the onion and pepper have softened, increase the heat to medium-high and add the ground cumin, smoked paprika, dried oregano and beef mince

Cook for 4-5 min or until browned, breaking it up with a wooden spoon as you go

Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving 

Once browned, add the chopped garlic and tomato paste to the mince and cook for a further 30 sec

Add the beef stock, drained kidney beans and chipotle paste (Can't handle the heat? Go easy!)

Season with a generous pinch of salt and pepper and bring to the boil over a high heat 

Cook for 7-8 min further or until thickened – this is your classic beef chilli con carne

Meanwhile, grate the cheddar cheese

Trim, then slice the spring onion[s] finely

Once cooked, fluff the rice with a fork

Tip: for extra indulgence, add a knob of butter to the rice!