1 clove of garlic
2 teaspoons chilli powder
1 fresh red chilli deseeded and finely chopped
1 teaspoon ground cumin
500gm Lerryn Farm Beef Mince
2x400gm tins chopped tomatoes
2x400gm red kidney beans
Crush the garlic and finely chop the onions and then sauté in olive oil until soft, add the chilli powder, chilli and cumin followed by the beef mince. Cook until the mince has browned and then add the tomatoes and if necessary a small quantity of water to loosen the mix. Bring to the boil and cover, cook for 1 1/2 hours either on the hob or in a preheated oven; at this stage add the kidney beans and cook for a further 30 minutes.
We enjoy this served with either corn chips or jacket potatoes and topped with grated cheese.
This chilli freezes well, make a double quantity and freeze some for another day.