Is it possible to pack flavour into a mid-week meal? With this controversial chilli, we think we have cracked it! Why controversial? This dish takes about 45 minutes and skips the beans.

We are a fan of the slow-cook at the FatSteak Club, and chilli is perfect for this. Next day chilli even better. Using some great flavour building tips you can get a rich and spicy chilli in about 45 minutes.

The heat level is up to you, of course, play with the amount and heat of the chilli powder, chilli flakes and jalapeno peppers. If you go overboard, there is always sour cream to cool it all down!

Step 1 - The flavour

• Dice the onion into medium pieces

• Heat the olive oil in a heavy frying pan

• Sweat the onions until soft and starting to brown

• Add the crushed garlic and fry for another minute

• Tip in the spices and stir into the oil

• Cook the spices, onion and garlic together for a couple of minutes to release the flavours

Step 2 - The meat

• Tip in the meat

• Break up the mince and stir in the spice mix

• Cook for 10 - 15 minutes until any liquid has evaporated

Step 3 - The liquid

• Make up 250ml of beef stock, but using a cube or stock pot that should make 500ml to concentrate the flavour

• Dice up one beef tomato or two smaller salad tomatoes

• Roughly chop the jalapeño peppers

• Add all to the pan with the tomato puree and give a good stir

• Bring to the boil and simmer for 15 minutes

• Stir occasionally, taste and season

Serve the chilli with your favourite rice, or simply in a bowl covered in cheese!

 Ingredients - No-bean chilli

• 1 onion

• 3 tbsp olive oil

• 2 large cloves garlic

• 2 tbsp chilli powder

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 0.5 tsp chilli flakes

• 1 kg minced beef, 12-15% fat

• 2 salad tomatoes or 1 beef tomato

• 50g pickled green jalapeno peppers

• 250ml strong beef stock

• 2 tbsp tomato puree