This is a fresh and very tasty Chilli con Carne, perfect for these cooler Autumn nights. For extra oomph serve with a handful of grated cheese and some sour cream - but on this occasion I wanted to keep it simple, with a sprinkling of coriander.
2 large carrots, finely chopped
2 sticks of celery, finely chopped
1 green pepper
1 red onion, finely chopped
1 tin of chopped tomatoes
1 packet of extra lean steak mince
1 tin of red kidney beans
1 cupful of fresh (or dried) vegetable stock
a large bunch of coriander
a dash of cayenne pepper
a (generous) dash of cumin
Dice all of your veg; toss the onion, carrots and celery into a pan with a splash of olive oil; stir for ten minutes until softened, before adding the mince. Let this brown before throwing in your chopped tomatoes and stirring again. Add the stock and the chopped green pepper before putting the lid on and letting it simmer for fifteen minutes or until reduced. Season with salt, pepper, cumin and cayenne and add about a quarter of your fresh coriander; in the meantime put your rice on (I had basmati) while the chilli reduces - when done, strain the rice and dollop into a bowl before ladling the hot chilli over and garnishing with a couple of handfuls of coriander. Comfort in a bowl.