Feeding a crowd?

My hubby's been in Paris watching the rugby this weekend and has requested a big bowl of Chilli for when he gets home late tonight. As I was preparing it I thought why not share the recipe as it is not only a fabulous family meal, it is a recipe that you can easily big up if you have to feed a crowd.

This receipe will feed 4 (normal appetites) people, but I tend to double as my family have big appetites and we then have some left over to have with jackets for a yummy lunch later in the week.

Ingredients

500g minced beef - I use the 5% fat leave variety.

400g can of chopped tomatoes

400g can of kidney beans

1 large onion

1 tbsp olive oil

1 beef stock cube - I use OXO

1 tspn hot chilli powder

1/2 tspn chilli flakes

1/2 tspn paprika

1/2 tspn sugar

2 tbsp tomatoe puree

Splash of Worcester Sauce

Preparation

1. Use a big wide bottomed pan. Add olive oil and onions, mix to coat the onions in the oil and then put the lid on and leave to cook gently for five minutes.

2. Once the onions are soft and translucent add the mince, breaking it up as you put it in the pan, mix with the onions and keep moving the mixture around until all the mince is brown.

3. Add the tomatoe puree, chilli powder, chilli flakes, paprika, stock cube and stir well.

4. Add the tomotoes and kidney beans including the water in the can, a splash of worcester sauce and the sugar. Give it a good stir, and season with salt and pepper as needed.

5. Simmer with the lid on, on a low heat for about 30 to 40 minutes.

6. Taste and add more chilli if you like it hotter, continue to simmer for a further 30 mins.

I like to service with brown rice, lightly salted nacho's and sour cream on the side.

You can also cook this dish in the oven or a slow cooker. Once the mixture has come up to simmering point, put the lid on and cook in the oven at 160c for 1 1/2 to 2 hours or put in the slow cooker on low for about 6 hours - or follow your slow cookers instructions.