Beef and bean chilli with rice

Ingredients (serves 4)

• Beef mince 10%400 g
• Red kidney beans, cooked / tinned400 g
• Tinned tomatoes400 g
• Bell pepper150 g
• Onion100 g
• Rapeseed / sunflower oil10 g
• Rice (dry)240 g

Also: Caraway, chilli, garlic, salt

Method

1. Get ready: rinse the rice (240 g). Finely chop the onion (100 g) and garlic, dice the pepper (150 g), and drain and rinse the beans.
2. Pour 480 ml water over the rice and season lightly with salt. Bring to the boil over high heat, then cover and simmer over low heat for 15–18 min until the water is absorbed.
3. While the rice cooks, heat 1 tbsp oil (10 g) in a large pan over medium heat. Add the mince (400 g) and fry for 6–7 min, breaking it up with a spatula.
4. Add the onion, pepper and garlic and fry for 3–4 min over medium heat until softened.
5. Add the tomatoes (400 g), beans, caraway and chilli to taste, and season lightly with salt. Bring to the boil over high heat, then simmer over low heat for 20 min, stirring now and then.
6. Check: there must be no pink left in the mince and the juices must run clear (or a thermometer shows 75 °C). If it's too thick, add a splash of water.
7. Serve with the rice. Cool the chilli within 1 hour and keep it in the fridge for up to 3 days; keep the rice for up to 1 day.