This is the BBC…….nope, not that one. This is my Big Bean Chili (see what I did there?).

I make this up in literally monster batches and freeze in individual portions in these little Falcon bowls – perfect for a one-man supper boost when the desire to ‘create’ in the kitchen has just simply disappeared…which happens, believe me!

There is little twist to this recipe which for me takes it entirely in a different direction – the additional of a Parmesan crust. Odd? Maybe. Amazing? Hell yeah!!

Ingredients – serves about 4

250 grams lean minced beef

250 grams lean pork mince

1 tin chopped tomatoes

1 tin butter beans

1 tin black eyed beans

1 medium red onion diced

2 hot assed chilis diced

1 tbs cumin

1 tbs smoked paprika

4 cloves garlic minced

1 tbs chicken stock powder

salt and pepper

200 mls red wine

handful of bread crumbs and handful of fresh grated Parmesan

Method

Kick off by frying the onion, chopped chilies and garlic in a little olive oil until the onions and brown a little. Next add the wine and reduce to a syrup.

Next add the meats and brown well – about 7-10 minutes should do it – season well then add the paprika, cumin and the stock powder – cook out for a further 2-3 minutes to take the edge of the spices.

Next add the tomatoes and if things look a little dry then add a little more vino or water. Reduce the heat to a minimum blip and simmer for about 40 minutes.

Before serving, spoon the chili into individual pots, combine the breadcrumbs and Parmesan and top the chili mix.

Sling under a hot grill and brown the breadcrumb and cheese topping – hey presto Big Bean Chili.