Chilli Con Carne

Ingredients:

Fry Light, for spraying

1 large onion, finely chopped

2 garlic cloves, crushed

2 fresh chillies, deseeded and chopped

2 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

a pinch of cayenne pepper

1 397g can chopped tomatoes

1 level tbsp tomato puree

½ pint beef stock made with Bovril from the jar

salt and ground black pepper

454g extra lean beef, minced

1198g can red kidney beans, drained

fresh coriander leaves, to garnish

Method:

1. Spray a large saucepan with Fry Light and fry the mince beef until brown. Drain off the fat. Add the onion to the mince and cook gently until softened.

2. Add the garlic, chillies and all the spices and continue frying, stirring occasionally, for 2-3 minutes.

3. Add the canned tomatoes, tomato puree and stock. Stir well and bring to the boil. Reduce the heat and simmer gently for 15 minutes, until the liquid is slightly reduced.

4. Season with salt and pepper and add the drained kidney beans. Heat through gently for about 5 minutes.

5. Sprinkle with chopped coriander leaves and serve hot with plain boiled rice and a green salad.