Beef Chilli

Finely dice the onion and pepper and crush the garlic.

Heat a small amount of oil to a large pan and put over a medium heat.

When the oil is hot, add the onion.

When the onion is translucent, add the pepper and garlic, along with the chilli powder, paprika, and cumin.

Leave to cook for 5 mins, stirring occasionally.

Turn the heat up and add the beef. Leave for another 5 mins, stirring occasionally.

Crumble the stock cube into 300mls boiling water. Add this to the pan along with the marjoram and tomatoes, tomato puree, salt and pepper. Stir well.

Bring to the boil and put the lid on.

Then turn down to a simmer and leave for 20 mins, stirring occasionally.

Add the chickpeas and kidney beans and leave for another 10 mins, slowly adding more water if it looks dry. Season to taste and put the lid back on. Turn off the heat and leave to stand for at least 10 mins. Serve.