Chilli Con Carne

Ingredients

• 1/2 bunch coriander, finely chopped
• 500 ml beef stock
• 2 cups tomato puree
• 1 tsp chilli flakes
• 1 tsp ground cinnamon
• 2 tsps ground coriander seeds
• 2 tbsps ground cumin
• 2 tsps ground pepper
• 2 tbsps olive oil
• 2 medium carrots, diced
• 8 cloves garlic
• 3 medium onions, diced
• 2 tbsps tomato paste
• 820 g canned sweet corn
• 1 chilli
• 1 large red capsicum, diced
• 400 g canned diced tomatoes
• 1 tsp sambal olek
• 1260 g canned red kidney beans
• 1,500 g lean beef mince

Directions

1. Heat oil in a large heavy bottom non-stick saucepan on medium heat.
2. Sauté onion in olive oil until softened but not browned. Add crushed garlic and finely chopped fresh chilli, cook for 2 minutes.
3. In a small bowl measure out all the spices, add to the onions and cook for a further 2 minutes or until fragrant, do not burn the spices
4. Add the mince in 3 batches browning well (have your mince at room temperature to avoid stewing the meat). Add tomato paste, stock, tinned tomatoes and tomato purée and stir through.
5. Add carrots, red capsicum, sambal olek, coriander and bring to the boil, reduce heat and simmer for 2 hours, stir occasionally to avoid sticking.
6. Drain and rinse corn and kidney beans. Add the beans and corn 30 minutes before end of cooking time.
7. Serve with natural yoghurt instead of sour cream, avocado, finely chopped coriander, Tabasco and rice. More chilli may be added according to taste.