large frying pan, 2lt saucepan and large oven dish

1 onion
1 red pepper
3 tbsp oil
3 garlic cloves
2 chili
250g minced beef
400g chopped tomatoes
3 tbsp tomato puree
3 tbsp water
2 tsp paprika
1 tsp cumin
1 tsp oregano
½ tsp salt
¼ tsp ground pepper
200g tinned kidney beans
300g FREEE Brown Rice Tortiglioni
125g crème fraiche for serving
oil, for oven dish
salt, for seasoning

1. Chop the onion and red pepper into a large pan, add one spoon of oil, cover and cook over a medium heat until the onion is translucent.
2. Finely dice the garlic and chili into the pan, stir then remove from the heat and tip everything on to a plate.
3. Put the second spoon of oil into the pan, add the minced beef and cook over a medium heat while stirring until it is just browned.
4. Tip the prepared onion and pepper back into the pan, add the chopped tomatoes, tomato puree, water, paprika, cumin, oregano, salt and pepper.
5. Drain the kidney beans, add them to the pan, cover and cook very gently for 10 minutes stirring occasionally.
6. Tip the chili into the middle of a large dish.
7. Three-quarter fill a large 2lt saucepan with water, add a little salt and bring it to a rapid, rolling boil.
8. Add the pasta, stir to avoid it sticking and boil uncovered for 7 minutes.
9. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
10. Drain the pasta through a colander over the sink, then sprinkle the third spoon of oil over the top.
11. Tip the pasta into the serving dish around the chili con carne and serve with dollops of crème fraiche.