My version of a hearty family classic is perfect to come home to. Quick, easy food which can be made on the day or in advance.
Ingredients: serves 4-6
• 500g beef mince
• 2 cloves of garlic (crushed)
• Salt and black pepper
• 1 jar of ART’s Southwold Sandfire Chutney
• 2-3 Tbsp of tomato purée
• 100ml Stock
• 1 can chopped tomatoes
• 1 can of kidney beans (drained)
Optional:
Spice it up with your favourite chillies
Serve with rice, tortilla chips or use in tacos.
Method
– Warm a large frying pan on a medium heat, place in the mince and fry until brown. Add the garlic, black pepper and salt.
– Add the Southwold Sandfire Chutney, tomato purée and stock, along with the chopped tomatoes and kidney beans, to the mince and bring to the boil.
– Turn the heat down and cover the pan with a lid and simmer for about 2 hours.
– Serve with steaming basmati rice and tortilla chips. Alternatively, serve alongside a jacket potato and salad and top with grated cheddar cheese.
– Tip: Bag the chilli in portion sizes and freeze for another time.
