Chilli con carne

serves: 4

– 3ml oil

– 1 onion, finely chopped

– 350g mince

– 1 clove garlic, finely chopped

– 1 knob ginger, finely chopped

– 5ml each of ground coriander and cumin

– 1 red chilli, chopped

– 1 tin red kidney beans, drained

– 1 tin chopped tomatoes

1. Heat the oil in a heavy-based pot and fry the onion until glossy. Add the mince and fry until brown, then add the garlic, ginger, spices and chilli and fry for another minute or two

2. Stir in the beans and tomatoes, and season with salt and pepper to taste. Allow it to simmer for about 20 minutes; if it becomes too dry, add some stock or water. Serve with tortilla chips or rice.