Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 2 garlic cloves (crushed or chopped small)
  • 3 teaspoons mild chilli powder
  • 1 teaspoon dried chilli flakes
  • 400 g tin chopped tomatoes
  • 400 g tin kidney beans
  • 300 ml beef stock (fresh or from a cube (I use Kallo Organic))
  • 500 g leftover roast beef (cut into small cubes (see note))
  • 300 g basmati or long grain rice to serve

Instruction

  • Put a drizzle of olive oil into a wide, deep pan and add the diced onion. Put the lid on and cook on a low heat for 5 minutes until softened but not brown. Stir occasionally.
  • Add the garlic, chilli powder and chilli flakes. Stir and cook for 1 more minute, uncovered.
  • Add the chopped tomatoes, kidney beans and beef stock and bring to the boil. Turn the heat down and simmer for 15 minutes, stirring occasionally.
  • Add the beef and cook for a further 5 minutes until the meat is piping hot all the way through.
  • While the chilli is cooking, cook the rice according to the packet instructions or your own preferences.