- Sweat the onion on a low heat with olive oil until translucent.
- Add mince into the pan, sprinkle over the Oxo cubes and splash on a little balsamic vinegar as the meat cooks at medium-high heat. Add salt and pepper at this point to season the meat.
- Drain out the tins of beans, then add into the pan and cook for 5 minutes on medium heat.
- Add in the chopped chilli and chopped Jalapeño Slices (or whole if you like)
- Add in the Passata and Tomato purée: cover and bring to the boil for a couple of minutes.
- Lower the heat, add in a little splash of Jalapeño vinegar and simmer for 30 minutes.
- Portion out into freezable tubs and Voilà! Enjoy with Rice and cheese sprinkled on top. (In our house we also have some chilli Doritos with it :)
I hope you enjoy my Recipe!
Thanks for reading! xoxo