A cheap and cheerful chilli con carne recipe that’s not just a student staple, it’s great for families, too. This is designed to be a low cost recipe. This beef chilli con carne can be made in advance and frozen, just leave to cool completely and pop in a freezer-proof container.

It will keep in the freezer for up to 2 months. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes. Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat.

Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer. Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary.

Meanwhile, cook the rice according to the packet instructions. Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion. 89 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli.