This chilli beef mince is an easy weeknight dinner and is absolutely bursting with flavour! Leftovers are perfect for freezing.

Equipment: Hart 250 mm J7 Pot
Prep time: 15 mins
Cooking time: 1 hour 10 mins
Serves: 4 people

Ingredients

3 tbsp sunflower oil (45 ml)
1/2 pkt rindless bacon,
roughly chopped (125 g)
750 g lean beef mince
2 medium onions, peeled
and finely chopped
2 medium red peppers, chopped
2 cloves garlic, peeled and crushed
1 red chilli, chopped
1 tbsp chilli powder (15 ml)
2 cans chopped tomatoes (410 g per can)
1 cup water (250 ml)
1 can red kidney beans, drained
and rinsed (410 g)
Salt and cayenne pepper, to taste

Method

1. In a large saucepan, heat oil over medium heat, fry bacon for 5 minutes or until crisp.
2. Add mince and stir with wooden spoon to break up mince; cook for 15 minutes or until browned.
3. Add onions, peppers, garlic and chilli; cook for 5 minutes or until veggies are soft.
4. Add chilli powder, stir and cook for 1 minute or until aromas release.
5. Add tomatoes and water; bring to a boil, reduce heat to medium-low.
6. With pan partially covered, simmer for 30 minutes or until sauce has reduced slightly.
7. Add beans, salt and cayenne pepper; increase heat to medium, cook for 15 minutes or until beans have heated through and sauce has thickened.
8. Serve with toasted French loaf.