Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, crushed or finely chopped
  • 3 teaspoons mild chili powder
  • 1 teaspoon dried chili flakes
  • 400 g can chopped tomatoes
  • 400 g can kidney beans, drained and rinsed
  • 300 ml beef stock (fresh or made from a cube)
  • 500 g leftover roast beef, cubed
  • 300 g basmati or long-grain rice

Instructions:

  1. Heat olive oil in a wide deep pan over medium-low heat. Add diced onion, cover, and cook for 5 minutes until softened (not browned). Stir occasionally.
  2. Incorporate crushed garlic, chili powder, and chili flakes. Stir and cook uncovered for an additional minute.
  3. Add canned tomatoes, kidney beans, and beef stock. Bring mixture to a boil.
  4. Reduce heat and simmer for 15 minutes, stirring occasionally.
  5. Stir in cubed roast beef and cook for another 5 minutes until heated through.
  6. While the chili is cooking, prepare rice according to package instructions or personal preference.