Beef Chilli Bowl

Peel and finely chop the onion and garlic. Wash, trim and finely dice the red pepper and the chilli. Drain the kidney beans, rinse in a sieve and leave to drain. Heat the oil and sweat the onions and garlic until translucent. Add the mince and chilli and brown the meat over a high heat. Add the tomato puree and fry briefly, then mix in the diced pepper and paprika. Stir in the stock and add the tinned tomatoes. Simmer gently, stirring occasionally, for about 30 minutes, adding a little more stock if necessary. Then add the beans and simmer for a further 10 minutes or so, or until done. Add sour cream to taste and season with salt and pepper. Spoon into bowls and serve garnished with chillies.