2 medium onions
2 cloves garlic
2 medium carrots
2 sticks celery
2 red peppers
olive oil
1 heaped teaspoon chilli powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
sea salt
freshly ground black pepper 
400 g tinned chickpeas
400 g tinned red kidney beans
2 x 400 g tinned chopped tomatoes
500 g quality minced beef
1 small bunch fresh coriander
2 tablespoons balsamic vinegar
400 g basmati rice
500 g natural yoghurt
230 g guacamole
1 lime

Serves 6 , Time: 1h 15m
Peel and finely chop the onions, garlic, carrots and celery. Halve the red peppers, remove the stalks and seeds and roughly chop. Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 minutes until softened and lightly coloured.

Add the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

This is fantastic served with fluffy rice. If you don't fancy rice it's equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous. Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves.

Chilli Con Carne