Smoky chilli con carne

Prep: 10 mins
Easy Serves 4
Cook: 1 hr

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

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.