Chilli con carne

Ingredients:

• 1tbsp vegetable oil
• 1 onion, finely chopped
• 500g beef mince
• 2 cloves garlic, crushed
• 1-2tsp hot chilli powder
• 1/2tsp dried chilli flakes
• 1tsp cumin
• 1 bay leaf
• 1 tbsp tomato purée 
• 400g tin chopped tomatoes
• 400g tin kidney beans in chilli sauce
• 250ml freshly brewed stron coffee
• 1/2tsp brown sugar
• large handful fresh coriander, roughly chopped

Preparation:

Heat the oil in a large pan over low heat and fry the onion until softned, about 10 minutes. Add the meat, turn up the heat and brown all over, about 5 minutes.
Stir through the garlic, chillies, cumin, and bay leaf and fry for a further 1 minute.
Add the tomato purée, tomatoes, beans with sauce, coffee and sugar. Bring to boil, then turn down to simmer for 20-25 minutes, until liquid has reduced and mixture has thickened.
Once tender, season to taste, remove bay leaf and stir through most of the coriander.
Serve with rice or nachos, topped with the remaining coriander, sour cream and grated Cheddar cheese, if you like.

Tip: Coffee, helps to tenderise the meat, as well as adding greater depth of flavour.