150g lean minced beef
2 chicken stock cubes (I only ever use chicken or veg cubes when I cook)
1 large chopped onion
1 tin chopped tomatoes (or 4 fresh ones, chopped)
1 tin red kidney beans (drained)
½ teaspoon chilli powder (personal taste, you can add more if you like it hotter)
handful chopped mixed peppers
quantity to suit your appetite and cooked as per package instructions.
I cooked the minced beef in about an inch of water, then drained off the surplus liquid.
I added my onion and tomatoes with their juice and the stock cubes.
When that was bubbling nicely, I added my kidney beans (I would add the peppers here too, but would leave the mushrooms until the final five to ten minutes of cooking).
Bring back up to bubbling, stirring well to prevent sticking to the bottom of the pan, then turn off the heat, cover and leave to stand for a few minutes before serving.
This is a generous serving for two, but will stretch to four (or two days) if you add the extras and have a larger portion of rice. Cost is under £2 for everything.