Chilli con Carne

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 red pepper, diced
• 4 cloves garlic, crushed
• 700g beef mince, 15% fat
• 2 dried ancho chillies, stalks and seeds removed, soaked and chopped
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chilli powder
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 400g tin kidney beans, drained and rinsed
• 400ml beef stock
• 20g dark chocolate, 70% cocoa
• 1 tsp fine salt
• 300g long-grain rice
• Soured cream and fresh coriander, to serve

Method

1. Heat the oil in a large casserole and soften the onion and pepper for 8 minutes. Add the garlic and cook for 1 minute.

2. Increase the heat, add the mince and fry for 8 minutes, breaking it up, until well browned.

3. Stir in the ancho chillies, cumin, paprika, oregano, chilli powder and tomato purée and cook for 2 minutes.

4. Add the tomatoes and stock, bring to the boil, then simmer gently, partly covered, for 1 hour, stirring occasionally.

5. Add the kidney beans, chocolate and salt and cook for 15 minutes more.

6. Cook the rice according to the packet instructions. Serve the chilli over the rice with soured cream and coriander.