Cranstons Chili Con Carne

Ingredients (serves 4)

500g steak mince

2 onions, chopped

2 garlic cloves, diced

50g Tomato puree

1 red chillies, thinly sliced

2 tsp ground chilli powder

1 tsp ground cumin

1 tsp ground coriander

1 stock cube (beef or veg), crumbled

1 x 400g chopped tomatoes

1 x 400g tins red kidney beans, drained

20g coriander

Cooking instructions

1. In a heavy based saucepan, heat some olive oil over a medium heat and fry the onions and garlic until softened – for about 5 minutes.
2. Crank up the heat a touch, add the mince and cook quickly until browned.
   Top tip – break down any chunks of meat with a wooden spoon!
3. Once browned, add the fresh chilli, cumin, ground coriander, chilli powder, tomato puree and crumbled stock. Give it a mix and cook for 5 mins.
4. Add the chopped tomatoes, stir once more and bring to a simmer. Cover with a lid and gently cook for 40 mins, stirring occasionally until the mixture has thickened and become rich.
5. Add the kidney beans and ½ fresh coriander. Cook for a further 10 mins uncovered, before removing from heat and adding any extra seasoning if necessary.
6. Serve with lime wedges, rice, soured cream and to jazz it up, tortillas.

Enjoy!