Method:

  • Gently fry the onion and garlic in a little vegetable oil for about 5 minutes until soft.
  • Add the cumin and chilli powder and fry for a minute or two, stirring gently so it doesn’t burn.
  • Add the mince and fry till browned, breaking up any lumps.
  • Once the mince is browned add the stock, tomato puree, tin of tomatoes and bay leaves.
  • Simmer on a low heat for 10 minutes and then add the beans.
  • Cover and simmer on a low heat for anything from 20 minutes to an hour.
  • Just make sure to stir it every now and then.
  • You don’t want it like soup but don’t let it get too dry.
  • Add the chopped coriander at the end if you’re using it.
  • Serve the chilli with the fresh tomatoes (cut them into quarters, scoop the seeds out and then chop the tomatoes into dice), sliced scallions, grated cheddar and a big dollop of sour cream – gorgeous!
  • Eat with pitta bread or tortilla chips.
  • This benefits from leaving it and reheating, you get a much deeper flavour.
  • I often leave it off the heat and covered until we’re ready to eat it, just be sure to heat it right through before serving.
  • If you’re going to leave it for any longer than a couple of hours, cover it and put it in the fridge.
  • If you want to fool your kids into eating more vegetables, replace the tin of tomatoes with some blitzed veg.
  • In a saucepan, gently fry a chopped onion and some crushed garlic until soft.
  • Add a couple of tins of tomatoes and any veg you like. (eg broccoli, cauliflower, courgette, peppers, carrots etc).
  • Just simmer it all until soft and then blitz it with a hand blender. (This is also a good base for a different take on Spaghetti Bolognese)