Chilli Con Carne Recipe

Two medium onions

Two cloves garlic

Two medium carrots

Two sticks of celery

One red capsicum

One long red chilli

Olive oil

One heaped teaspoon ground Cumin One heaped teaspoon ground cinnamon

2 400 g tin red kidney beans

To 400 g tin of chopped tomatoes

500 g of quality minced beef

One pinch of salt

1 cup of bone broth

A splash of balsamic vinegar

Half a bunch of fresh coriander

Method: 

Peel and chop the onions, garlic, carrots, capsicum and celery

Heat 2 tablespoons of oil in a large pan and place on medium heat. Add the chopped vegetables, chilli, spices and salt and cook for about 5 to 7 minutes.

Drain and add the kidney beans and pour in the tomatoes, breaking them up with the back of a spoon, then add about one tin worth of water. Add the minced beef.

Pick the coriander leaves and put aside, then finally chop and add the stalks to the pan, with the balsamic vinegar. Bring to the boil, then reduce heat and simmer with the lid slightly ajar for approximately 60 minutes until it has slightly thickened.

Serve with fluffy rice, couscous, jacket potatoes, or corn chips with natural yoghurt, guacamole, lime and fresh coriander leaves.