Chilli Con Carne

Serves a family of 6

Ingredients:

2 medium onions

4 cloves of garlic

2 medium carrots

2 sticks of celery

1 leek

2 red capsicums

Olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground black pepper

400g tinned diced tomato

500ml vegetable stock

800g kidney beans

500g quality minced beef

½ bunch of coriander

Steamed rice and crushed corn chips to serve

Method:

Peel the onions and garlic then roughly chop along with the other vegetables. Heat 2 tablespoons of olive oil in a heavy bottom pot, then add your vegetables and cook until tender. Add your garlic and spices, cook for a further few minutes until fragrant. Pour in the tin of diced tomatoes, then half fill the tin with water and add that to the pot along with the vegetable stock. Pop a lid on the pot and allow to come to a gentle simmer. While that is cooking away, heat a frying pan until searing hot. Once almost smoking, add the beef mince and break up with a wooden spoon. Cook the mince until the water has evaporated and it begins to fry again, continue to cook until the meat is well caramelised and dark in colour then remove from the heat. Take a stick blender (or a normal blender) and blend the sauce and vegetables until smooth, combine with the meat and drained kidney beans then heat to warm through. Finely chop the coriander and use to garnish, serve with the steamed rice and crushed corn chips.