Big Batch Chilli Con Carne

Ingredients

• 1 tbsp vegetable oil
• 2 onions, diced
• 3 cloves garlic, crushed
• 500g beef mince (10% fat)
• 2 tbsp chilli powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 x 400g tins chopped tomatoes
• 2 x 400g tins kidney beans, drained
• 1 beef stock cube, dissolved in 200ml boiling water
• 1 tbsp tomato purée
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onions and cook for 5 minutes until softened.
2. Add the garlic and beef mince, breaking it up with a spoon, and cook for 6-8 minutes until browned all over.
3. Stir in the chilli powder, cumin, and smoked paprika and cook for 1 minute, stirring constantly.
4. Add the chopped tomatoes, kidney beans, stock, and tomato purée. Stir well and bring to a simmer.
5. Reduce the heat and simmer uncovered for 30 minutes, stirring occasionally, until thickened.
6. Season with salt and pepper to taste.
7. Once cooled, portion into 8 airtight containers. Freezes well for up to 3 months — defrost overnight in the fridge and reheat until piping hot throughout.