Preparation
- Heat a casserole pot on the hob over a medium-high heat. Spray the 1 calorie spray a few times to lightly coat the base of the pan and add the beef. Brown the beef and break up into small pieces with the back of a wooden spoon. Continue to cook until golden and almost crispy.
- Once the beef is browned, remove from the pot and return the pot to a medium heat.
- Add the onion, garlic and red pepper and cook until soft and translucent.
- Sprinkle in the chilli powder, paprika, ground cumin and oregano. Give it a good stir, then add the sugar and tomato puree. Leave it to cook for another 5 minutes, stirring occasionally.
- Add the beef back to the pot along with the chopped tomatoes, beef stock, salt and pepper, bring to a boil, turn down the heat to a simmer and cover with a lid. Allow to simmer for 20 minutes until the sauce is thick and juicy.
- Stir the kidney beans into the chilli pot and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- Taste and season to your liking.
- Serve with soured cream and plain boiled long grain rice, shaved lettuce, cheese and tortilla chips.