Chilli con carne

Serves 4 - 6

3 tbsp vegetable oil
1 large onion, chopped
500g minced beef
290ml beef stock
2 cloves of garlic, crushed
1-2 tsp mild chilli powder
½ tsp ground cumin
¼ tsp ground cinnamon
1 tsp dried oregano
2 x 400g tins chopped tomatoes
400g tin red kidney beans, rinsed and drained
1 tsp salt
freshly ground black pepper
2 squares dark chocolate

1. Heat half the oil in a small saucepan. Stir in the onion, cover with a piece of dampened greaseproof paper and a lid. Sweat over a low heat for about 10mins until soft.

2. Heat the remaining oil in a frying pan, then brown the minced beef in batches. Deglaze the pan between batches with a little of the stock. Place the cooked beef in a sieve over a bowl to drain off the fat.

3. Turn the onion into the frying pan and cook until browned. Add the garlic and cook, stirring, for a further minute. Stir in the spices and cook for 1 minute.

4. Place the meat, onions, stock and tomatoes in a large saucepan. Stir in the kidney beans, salt, pepper and chocolate. Simmer, covered for 1 hour, stirring occasionally, until the meat is tender and the juices are syrupy.

(Leith's Cookery Bible - Prue Leith & Caroline Waldegrave)