Ingredients (serves 4):
2 large Onions
500g lean stewing beef -fat removed and cut into 1-2cm cubes
4 cloves garlic -crushed
600g tinned chopped tomatoes
1 tbsp tomato puree
2 green peppers -sliced
2 green or red chillies -chopped
2 tsp ground cumin
1 tsp ground coriander
400g tinned red Kidney beans
1 tsp brown sugar
Chopped coriander to garnish
Chilli con carne
Method
Heat the olive oil in a casserole, or saucepan and fry the meat until it changes colour - about 5-7 minutes.
Add the onion and garlic and tomato puree and stir for a minute or so before tipping in the tinned tomatoes, chopped chillies, peppers, and a good pinch of salt.
Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced to a thick sauce. If it gets too dry during cooking, pour in a little more water.
Add the cumin,coriander and kidney beans and the brown sugar.
Simmer for a further 10 mins before serving with rice and coriander leaves as a garnish.
