Chilli con Carne

Method

1. Dice the red onion.

2. Strain and rinse the black beans.

3. Heat a large frying pan on medium heat. Add 1 tablespoon of olive oil and the red onion and sauté for 2-3 minutes. Then add the beef mince and season with a few pinches of salt. Stir frequently until the beef mince has browned and cooked through. Remove from heat and set aside.

4. While the beef mince is cooking, chop the spring onions and measure the ground cumin, ground coriander, smoked paprika, chilli flakes, black pepper, cinnamon and salt onto a small plate. Squeeze the limes and set the juice aside.

5. Put a large pot on medium heat and add 3 tablespoons of olive oil. Add the spring onions and sauté for 1 minute. Add the spices and fry lightly for approximately 30 seconds. Then add the lime juice and tamari, stir and simmer for 1 minute. Add the cans of tomatoes and stir to combine. Then add the cooked beef mince and the strained and rinsed black beans. Stir well to make sure the mince and beans are evenly distributed. Bring to the boil, then turn down the heat and simmer on a low heat for 30 minutes to allow the flavours to develop.

6. While the chilli is simmering, chop the coriander. After 20 minutes, add ⅔ of the coriander to the chilli. Reserve the remainder to serve on the side or sprinkle a few leaves on top as a garnish, depending on how you are serving it.

7. Use as a burrito filling for Burritos ‘Mexican Fiesta’ or as a topping for nachos.