Classic Lean Beef Chilli Con Carne

Boil a kettle

Peel and finely chop your brown onion[s]

Deseed your sweet pointed 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 olive oil over a medium heat

Once hot, add the pepper strips and chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Meanwhile, add your basmati rice and 300ml [390ml] [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 10-12 min or until all the water has absorbed and the rice is cooked

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

Dissolve your beef stock mix and tomato paste in 250ml [325ml] [400ml] boiled water – this is your tomato stock

Drain and rinse your kidney beans

Once the onion and pepper have softened, increase the heat to medium-high and add your lean beef mince with your ground cumin, ground smoked paprika, dried oregano and chilli flakes (can't handle the heat? Go easy!)

Cook for 3-4 min or until the lean beef mince is browned, breaking it up with a wooden spoon as you go

Once the lean beef is browned, add the tomato stock with the drained kidney beans and season with a generous pinch of salt and pepper

Bring to the boil over a high heat and cook for 5-6 min further or until the sauce is thickened to a bolognese-like consistency – this is your chilli con carne

Grate your cheddar cheese

Trim, then slice your spring onion[s] finely

Fluff the basmati rice with a fork