smoky chilli con carne

• 2 tbsp sunflower oil
• 400g beef mince
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp cumin seeds
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tbsp cider vinegar
• 1-2 tsp chipotle paste
• 1 tbsp tomato paste
• 400g can chopped tomatoes
• ¼ tsp yeast extract
• 1 beef stock cube
• 400g can black or kidney beans

To serve

• cooked rice
• soured cream
• sliced jalapeños from a jar, drained
• handful of coriander leaves
• 1 small onion, chopped

• STEP 1

  Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.

• STEP 2

  Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.

• STEP 3

  When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.