Chilli con carne

INGREDIENTS (SERVES 2-3 INCLUDING ENOUGH FOR 1-2 LUNCHES)

• 1-1.5kg beef mince (the better quality mince you use the better the sauce will taste)
• 1 red onion
• 1 garlic clove
• 500 g passata
• 10-15 small tomatoes (top tip for better taste: pre-cook them in the oven with a little olive oil, a dash of white wine and salt and pepper for about 35 minutes on 200 degrees)
• fresh thyme and rosemary (or use dried if you don’t have fresh use dried herbs)
• 1  beef stock cube
• Dash of red wine
• salt and pepper
• 1-2 red chillies thinly sliced or 2-3 tsp dried chilli (more if you want a little more heat)
• 1 tsp cumin
• 1 stick of cinnamon
• 1 tsp of smoked paprika
• 3 tbsp tomatoes puree
• 1-2 tins of kidney beans depending on how many you like in your chilli (you can choose to use a different type of beans if you prefer them to kidney beans)

METHOD

• Fry your onion and garlic until soft then add the meat
• season with salt and pepper
• Brown all the meat
• add a dash of red wine
• add your stock cube, herbs and chillies and stir
• add your tomatoes, tomato puree and passata and stir
• Bring it to the boil, stir it and turn the heat down and leave it to simmer for at least 1 1/2hrs (you don’t have to cook it for that long if you don’t have time  but the longer it cooks the better it taste)
• if you find it cooks dry before the meat is soft add a little water.
• 10 minutes before serving up add your kidney beans and bring it to the boil and a then reduce heat for it to simmer until you are ready to serve up.
• Then taste and season if needed
• Serve with fresh chopped vegetables (avocado rocks with chilli) and if you fancy some carbs have a bit of rice, home cooked potato chips or home cooked sweet potato chips with it.