Ingredients:
1 large onion, chopped
2 cloves garlic, finely chopped
1 red chilli or red paprika deseeded
2 sprigs of fresh thyme, leaves picked and roughly chopped or 1 tsp dried thyme
Olive oil, for frying
500g minced beef
1 tsp ground cumin
2 tsp cayenne pepper
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 birds eye chili (red), chopped
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Boiled rice, to serve
Method:
1. Fry the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan until fragrant. Then put the minced beef and fry it until brown.2. Add the dried spices to the mixture, mix well and cook until they release their aroma. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop bay leaf in then bring to the boil and leave to simmer.
4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
5. To serve, spoon the chilli con carne into the centre of a mound of rice.
