Easy Chilli Con Carne

Ingredients

• 500 g fresh beef mince
• 1 tablespoon oil (of your preference)
• 1 large onion, chopped into good chunks
• 4 garlic cloves, chopped very finely
• 2 red chilies, chopped very finely and deseeded
• 1 tablespoon tomato puree

• 1 (400 g) can of chopped plum tomatoes

• 1 (225 g) can kidney beans, drained and rinsed
• 400 ml vegetable stock
• 1 large bell pepper, diced and deseeded (I recommend red or yellow)
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1 pinch nutmeg (optional)
• salt and pepper, to taste

Directions

1. 1

   Heat the oil in a large, deep frying pan. I use a wok, to feel exotic. Cook the garlic, onion and chillis until your kitchen smells wonderful. I prefer to keep the onion fairly crisp. The less oil you use the better but a tablespoon is a good guideline.

2. 2

   Add the beef mince and fry until browned, then drain off as much oil as you can.

3. 3

   Add the stock, tomato purée and tomatoes and mix well.

4. 4

   Add the kidney beans, paprika, cumin and coriander and season well. If you like your bell pepper nice and soft, add it here.

5. 5

   Simmer, stirring occasionally, for as long as you have. Time suits this recipe well but if you only have five minutes, so be it. Halfway through the simmering time, add the bell pepper if you haven't already. Now is also a good time to get rice cooking.

6. 6

   Add a pinch of nutmeg if you like, I find it gives it a subtle undertone, but it's down to personal taste. More black pepper works well at this point too. Taste it, add more cumin and possibly chilli powder if it suits your taste.

7. 7

   Serve with rice, tortillas or tortilla chips as you prefer. Goes great with sour cream.