Ingredients
- 2 Medium Onions
- 1 tsp Heaped Garlic Paste
- 2 Medium Carrots
- 1 Red Pepper
- 1 Green Pepper
- 1 tbsp Olive Oil
- 1 Heaped tsp Chilli Powder
- 1 Heaped tsp Cumin Powder
- 1 tsp Cinnamon Powder
- 2 400g Dried Lime
- 2 400g Tins of Chopped Tomatoes
- 1 500g Good Quality Minced Beef
- 4 tbsp Lea and Perrin Chilli and garlic Sauce
- 1 Small Bunch Fresh Coriander
Method
1.Peel and chop up the onion and carrots, also chop the garlic, but finely.
2.Remove the seeds from the peppers, roughly chop them.
3.Get a large pan, place it on a medium heat with some olive oil, then add your chopped vegetables.
4.Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper.
5.Keep the cooking vegetables and spices on the move, stirring regularly for 6-8 minutes until softened and lightly coloured.
6.Add the minced beef, breaking up any larger chunks with a wooden spoon.
7.Add your kidney beans once you have drained and washed them.
8.Pick the leaves from the bunch of coriander, reserve the leaves for later, wash well and chop the stalks up finely, then add to the chilli.
9.Bring to the boil, then turn down heat and leave to simmer with the lid slightly askew for about 45 minutes - 1 hour. Stir the chilli every now and again to stop it from sticking to the bottom of the pan.
10.Serve with the chopped coriander leaves sprinkled over the top.