Chilli Con Carne (Serves 6)
1 tbsp olive oil Kcal per serving=510Kcal 400g minced round steak 2 medium onions, peeled and chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 4 cloves garlic, peeled and chopped 1 red chilli, finely chopped 2 tbsp ground cumin 1 tbsp ground coriander 1 tsp cayenne pepper ½ tsp ground cinnamon 2 tbsp tomato purée 2 bay leaves Few fresh thyme sprigs, chopped Few fresh parsley sprigs, chopped 400ml beef stock 1 x 400g can chopped tomatoes 1 x 400g can red kidney beans Fresh coriander 150g tub of soured cream 240g basmati rice
Method: Heat the olive oil in a large casserole, then cook the meat in batches until it is nicely golden-brown all over. Throw the onions, carrots and celery into the pan and cook on a fairly low heat for 15 minutes or until the vegetables have softened and gone slightly golden. For the last 2 minutes of cooking add in the garlic and the chilli.
Stir in spices and cook for 30 seconds then the tomato purée and cook for another minute. Add the bay leaves, thyme, parsley, stock, tomatoes and half the coriander. Stir well and cover, let simmer for 2 hours. Stir in the red kidney beans and cook gently on the hob for five minutes or until cooked through.

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