Best Chilli Con Carne
2 tbsp olive oil
450g/1lb/2 cups minced (ground) beef
1 large onion, finely chopped
1 tsp hot chilli powder
3 tbsp tomato paste
300ml/½ pint/1¼ cups hot beef stock
1 x 400g/14oz can chopped tomatoes
1 x 400g/14oz can red kidney beans, drained and rinsed
1 bunch of fresh coriander (cilantro), chopped
salt and ground black pepper
1 Heat 1 tbsp oil in a large non-stick pan and cook the minced beef for 10 minutes over a medium heat until well browned, stirring. Remove and set aside.
2 Add the remaining oil to the pan and cook the onion for 10 minutes or until softened. Add the chilli powder and cook for 1 minute, then return the minced beef to the pan. Add the tomato paste, hot stock and tomatoes. Bring to the boil, then reduce the heat and simmer, uncovered, for 35–40 minutes until the sauce is well reduced.
3 Stir in the kidney beans and coriander, season with salt and pepper and simmer for 5 minutes.
4 Serve with boiled rice or tortilla chips and salsa, soured cream and grated Cheddar or Monterey Jack cheese.