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This is a versatile dish that you can pair with many different things; have it with rice, smother it over fries, put it on a hot dog, pour it over a jacket spud or just use it as a dip for tortilla chips,” says Mitch Lane, author of Feed Your Family For Under A Fiver. “It can be frozen as well, so it’s great for saving time while meal prepping! I use store-bought chilli con carne seasoning, but if you have a lot of spices in your cupboard (cumin, chilli powder, paprika, cumin seeds) then you’re on to a winner. This is so simple and it absolutely slaps with flavour.” Chilli con carne Serves: 4 Ingredients: 1 tsp vegetable or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 2 green chillies, finely chopped, plus 1 to serve 500g minced beef 41g packet of chilli con carne seasoning 400g tin chopped tomatoes 130g tin kidney beans, drained 300ml beef stock (made with a stock cube) Salt and pepper Method: 1. Put a pan on a medium heat and add the oil and the onion and soften for three to four minutes. Add the garlic and chillies and continue to cook for a further two minutes. If you’re not keen on a lot of spice just use one chilli and remove the seeds. 2. Add the mince and break it up with the back of a spoon, ensuring that there’s no big lumps. Cook the meat until it’s nice and brown. Be generous with the salt and pepper and then add the chilli con carne seasoning. Mix well. 3. Add the tomatoes and kidney beans and stir. Then pour in the beef stock and simmer for 30 minutes. The simmering is very important (it’s like a fine wine that gets better with age). 4. Serve with sliced chilli. ‘Feed Your Family For Under A Fiver’ by Mitch Lane (Thorsons, £16.99). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one