Wicklewood's Not Hot but Smokin' Chilli

• 1 lb minced beef
• 1 (400 g) can plum tomatoes
• 1 (400 g) can red kidney beans
• 1 (400 g) can haricot beans
• 2 tablespoons tomato puree
• 1 large onion, chopped
• 3 -4 teaspoons smoked paprika
• 1 taco seasoning mix, mild (I use Old El Passo)
• 2 garlic cloves, crushed
• 1 red pepper, diced
• 2 tablespoons vegetable oil

1. In a large frying pan, heat the oil and soften the onions and garlic over a medium heat.
2. Add the mince and brown completely before adding the pepper, tomatoes (including the juice) and tomato puree, stir well.
3. Rinse and drain the beans and add to the mince.
4. Stir in the taco seasoning and paprika.
5. Reduce heat slightly and cook slowly for approximately 35-40 mins stirring occasionally to avoid burning (if the mixture becomes too thick add a little water.
6. ).
7. Serve hot with rice or nachos.

beef, tomatoes, red kidney beans, haricot beans, tomato puree, onion, taco, garlic, red pepper, vegetable oil

Taken from www.food.com/recipe/wicklewoods-not-hot-but-smokin-chilli-449299 (may not work)