Easy Chilli Con Carne

• 250g minced beef
• 1 onion
• 2 cloves of garlic
• 1 can of  tomatoes (chopped)
• 1 can of kidney beans
• 1 beef stock cube
• 1 tsp chilli powder or flakes    *
• ½ tsp cumin                           *
• 1 tsp paprika                          *
• 1 tablespoon of flour
• Water

1. Chop the onions and garlic and set aside
2. Brown the minced beef in a large pan; when it is well browned drain the accumulated fat into the container the meat came in, or into another disposable container.
3. Add the onions, garlic,and spices and continue to cook until browned
4. Stir in the flour and let the mixture cook for a minute to ensure that the flour is cooked
5. Rinse the kidney beans, then add them to the mixture along with the tomatoes
6. Add a little cold water to the tomato can, swirl around to gather up the tomato juices which are clinging to the side of the tin, then add to the pan and crumble a stock cube into the mixture.
7. Stir well, bring to the boil, then turn the heat down and simmer for 15 - 20 minutes.

*You can add more or less of the spices according to your own personal taste, but remember that although the first mouthful may not seem too hot, succeeding ones will be hotter, so when tasting, it may be better to put a little into a cup and eat a few mouthfuls.