Chilli Con Carne

Prepare the ingredients

• Thinly slice the onion. Deseed and slice the bell pepper. Peel and finely chop the garlic. Roughly chop the coriander leaves and stalks.

Brown the beef mince

• Heat the olive oil in a large pan on a medium-high heat. Brown the beef in batches, breaking it up as it cooks with the back of a spoon. Stir regularly as the beef browns. Don’t overcrowd the pan or the beef will steam instead of browning.

Make the sauce

• Add the onion and bell pepper to the pan and cook for 5 minutes. Turn down the heat, stir in the garlic, paprika, chilli flakes, ground cumin and oregano and cook for 2 minutes.
• Prepare the beef stock cube with 125ml boiling water per serving. Pour into the pan with the chopped tomatoes. Bring to the boil then reduce the heat until it is gently bubbling. Sprinkle in the sugar and season with salt and pepper. Cover with a lid and let it simmer gently for 30 minutes.
• After 30 minutes, add the drained red kidney beans and cook again for a further 10 minutes. Leave the lid off for this final cooking stage. When you add the beans you can grate in 1 square of dark chocolate - this is an optional step for a delicious flavour boost!

Cook the rice

• Meanwhile, cook the rice according to the packet instructions.

Plate Up

• Take the dish off the heat and leave to stand for 10 minutes to allow all the beautiful flavours to mingle. Sprinkle the coriander over the chilli. Plate up the chilli with a portion of rice. Tuck in and enjoy! You can also add some optional sour cream and guacamole.