Chilli con carne

Categories: March

Ingredients

• 2 tbsp sunflower oil
• 450-675g chopped chuck steak or beef mince
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1-2 fresh green chillies, deseeded and chopped
• bunch of fresh coriander leaves, chopped
• 400g kidney beans, drained and rinsed
• 400g chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp soft brown sugar
• 175ml chicken stock, hot
• 1 cinnamon stick
• 1 red pepper, deseeded and chopped
• squeeze of lime juice
• soured cream, chopped avocado, fresh coriander leaves, sliced red chilli and tortilla chips, to serve

Directions

1. Heat half the oil in a large casserole over a medium heat. Tip in the chopped steak or mince and cook, stirring occasionally, until browned. Reduce the heat to low and ad the remaining oil, onion, garlic, chillies and coriander. Cook for 4-5 minutes, stirring occasionally, until the onion has softened.

2. Add the kidney beans, tomatoes, tomato purée, sugar, stock and the cinnamon stick. Stir well and bring to the boil. Reduce the heat, cover and simmer very gently for 1 hour, stirring occasionally. Add a splash of water if needed.

3. Add the red pepper and stir well. Cover and simmer gently for 40 minutes. Taste, season and add a good squeeze of lime juice. Ladle into bowls and top with soured cream sprinkled with chopped avocado, coriander and red chilli and serve with tortilla chips.

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