Name: Smoky chilli con carne
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tbsp sunflower oil; 400g beef mince; 1 onion chopped; 2 garlic cloves crushed; 1 tbsp cumin seeds; 1 tsp ground coriander; 1 tsp dried oregano; 1 tbsp cider vinegar; 1-2 tsp chipotle paste; 1 tbsp tomato paste; 400g can chopped tomatoes; ¼ tsp yeast extract; 1 beef stock cube; 400g can black or kidney beans; cooked rice; soured cream; sliced jalapeños from a jar, drained; handful of coriander leaves; 1 small onion chopped

Smoky chilli con carne served in a large bowl with rice

2 tbsp sunflower oil
400g beef mince
1 onion
chopped
2 garlic cloves
crushed
1 tbsp cumin seeds
1 tsp ground coriander
1 tsp dried oregano
1 tbsp cider vinegar
1-2 tsp chipotle paste
1 tbsp tomato paste
400g can chopped tomatoes
¼ tsp yeast extract
1 beef stock cube
400g can black or kidney beans

To serve

cooked rice
soured cream
sliced jalapeños
from a jar, drained
handful of coriander
leaves
1 small onion
chopped

Method

step 1
Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.
step 2
Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.
step 3
When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.