1 hour +
When cooking a mince dish like this one it makes sense to double up and freeze a second meal for another day. If you buy mince that is specifically sold as a frozen product, you can cook it straight from frozen, otherwise defrost overnight in the fridge or if you are after a speedy supper, defrost in the microwave. I like to serve this chilli with all the accompaniments; guacamole, sour cream, grated cheese, jalapeño chillies and tortilla chips.
500g frozen beef mince
2 tablespoons olive oil, for frying
1 onion, finely chopped
2 garlic cloves, crushed
1 ½ tablespoon tomato puree
1 teaspoon ground coriander
1 teaspoon ground cumin
1 x 400g canned chopped tomatoes
1 x 400g tins red kidney beans, drained and rinsed
400ml meat stock, beef, lamb or chicken are best
1 cinnamon stick
Heat the oil in a large saucepan and cook the onions with the garlic, chilli, spices and tomato puree for 5- 10 minutes.
Add the mince and cook over a high heat, stirring until all the meat changes colour and there are no lumps, bubble until the meat begins to catch.
Add the tinned tomatoes bring to the boil and leave to cook down for about 5 minutes.
Pour in the meat stock and kidney beans, drop in the cinnamon stick and bring to the boil. Stir and turn heat down, cover and simmer for 30 minutes, stirring occasionally. Remove the cinnamon stick, taste, season and serve.
To freeze:Complete the recipe up to the end of step 4. Cool, put into an airtight container, label and freeze for up to 3 months. To use: Defrost overnight in the fridge. Simmer the chilli in a pan on the hob until piping hot.