Chili con carne

(serves 2)

250g lean minced beef
400g can chopped tomatoes
400g can kidney beans, drained
1 beef stock cube
1 onion, chopped
1 clove garlic, crushed
1 tbsp vegetable oil
1 tbsp tomato puree
1 tsp paprika
1 tsp hot chili powder (or to taste)

Soften onion and garlic in oil, in a medium sized saucepan.
Add mince and fry until browned.
Crumble stock cube over mince, add tomato puree, and stir.
Pour in chopped tomatoes and kidney beans, then add paprika, chili powder and seasoning.
Stir and simmer for 20 minutes.

Serve with rice and tacos.