Chilli con carne

• 2 u Onion (chopped)
• 3 cloves Garlic
• Salt (to taste)
• Black pepper (freshly ground)
• 1 u Green Chilli (jalapeño, chopped (optional)) (optional)
• 2 tablespoons Chilli Powder (mild, American-style blend)
• 2 tablespoons Vegetable Oil
• 2 tablespoons Tomato Puree (double concentrated)
• 1 u Red Pepper (diced)
• 2 teaspoons Ground Cumin
• 600 g Ground Beef (beef, not too lean)
  Swaps (4)
• 1 teaspoon Oregano (dried)
• 300 ml Beef Stock
  Swaps (1)
• 400 g Kidney Beans (cooked and drained)
• 1 teaspoon Smoked Paprika
• 400 g Chopped Tomatoes (tinned)

Instructions

1. 1

   Heat the oil in a heavy-based pot over medium heat and fry the onion, pepper and jalapeño with a pinch of salt until softened.

   8 min

2. 2

   Add the chopped garlic and cook for a minute. Turn up the heat, add the mince and cook, breaking it up with the spoon, until it is no longer pink and starts to brown.

   8 min

3. 3

   Add the chilli powder, cumin, oregano and smoked paprika and stir for a minute so the spices toast in the fat. Stir in the tomato purée and cook for another minute.

   2 min

4. 4

   Pour in the chopped tomatoes and stock, scrape the bottom to lift anything stuck to it and bring to the boil. Lower the heat and simmer half covered, stirring now and then.

   45 min

5. 5

   Add the beans and simmer uncovered until the chilli is as thick as you like. If it dries out, add a little water or stock.

   20 min

6. 6

   Taste and adjust the salt, pepper and heat. Let it rest off the heat for ten minutes before serving.