Chilli con carne

Ingredients

• 2 large onions
• 700 g lean stewing beef, fat removed and cut into 1-2cm cubes
• 5 cloves garlic, crushed
• 800 g canned chopped tomatoes
• 2 green peppers, sliced
• 3 green or red chillies, chopped, seeds left in if you like your chillies fiery
• 2 tsp ground cumin
• 1 tinned red kidney beans, 400g
• 1 tsp brown sugar

To serve

• 125 ml soured cream
• 2 tbsp coriander leaves, chopped
• 4 tbsp cheddar cheese, grated

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 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, kidney beans (and a little of the bean liquid,if you like)and the brown sugar. Simmer for a further 10 mins before serving with rice, a spoonful of sour cream, grated cheddar cheese and and coriander leaves as a garnish.  For added spicy kick, serve this dish with hot chilli sauce.