Tonight we were supposed to have a pizza, but I remembered I might be eating lunch out of Friday so moved the meals around. So, two days early, here is the recipe for chilli:
1 large onion
3 cloves of garlic
1 tube of tomato purée
1 x 400g, tin of kidney beans
1 x 400g, tin of (chopped) tomatoes
1 red chilli
Place the mince in a saucepan on a medium heat. While the meat is browning, cut up the onion, chilli and garlic.
Place the cut up ingredients and a dash of cayenne in to the saucepan and continue cooking for another 2 or 3 minutes.
Take the pan off the heat and add around half the tube of tomato purée. Stir well then place back on the heat for another 2 minutes, stirring to make sure it doesn’t burn.
Drain the kidney beans in a sieve and rinse with water. Add the tinned tomatoes and kidney beans to the saucepan. Add a good dash of oregano (we tend to use a third of the jar!)
Continue simmering for 45 minutes.
Serve with rice and/or garlic bread.