Chilli Beef Burrito Bowl

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain and rinse the kidney beans in a sieve. Pop half of them into a bowl and mash with the back of a fork.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Stir in the garlic and chipotle paste (add less if you'd prefer things milder). Cook for 1 min.

Add the passata, beef stock paste, kidney beans (whole and mashed), sugar and water for the beans (see pantry for both amounts) to the beef.

Stir to combine, then bring to the boil and simmer until the chilli has reduced and thickened, 4-5 mins. 

Once thickened, stir in a knob of butter (if you'd like).

While the chilli simmers, zest and cut the lime into wedges (see ingredients for amount). Halve the baby plum tomatoes. 

Add a good squeeze of lime juice to a medium bowl and stir in a drizzle of olive oil. Season with salt, pepper and a pinch of sugar (if you have any). Mix together, then stir in the tomatoes.

Pop the soured cream and lime zest into another small bowl. Season with salt and pepper and mix well.