Cook and freeze chilli

Method
Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

1. Dice the pepper, onion, chilli and garlic.
2. Fry the mince in a pan with a little oil until brown (add the onion if you wish). Whilst the mince is browning sprinkle the crushed stock cube into the pan and stir.
3. Empty the tins of tomato and beans into a separate large pan. Add the onions, garlic, chilli and pepper and put the pan on a low/medium heat whilst the mince is browning.
4. Once browned, add the mince to the large pan and stir in. Add the tomato puree, Worcestershire sauce, paprika and chilli mix.
5. Season to taste with salt and pepper and add more paprika if required. Leave to simmer on a low heat for 40 minutes to 1 hour. Stir occasionally so it doesn't stick to the bottom of the pan.
6. Once cooked it can be eaten straightaway, cooled in the fridge to the following day, or frozen. Once frozen, cook direct from freezer until piping hot. Recycled plastic takeaway cartons are an excellent way to store the chilli in the freezer.

Tip

You can make this chilli as mild or hot as you like. Simply by adding more or less fresh chilli and paprika. Leave the seeds out of the chilli if you like it mild!