Chilli Con Carne

  • 1 tablespoon olive oil
  • 1 onion finely sliced
  • 2 cloves of garlic finely diced
  • 2 red chillies seeded and finely chopped
  • 750g best organic mince
  • 1 cinnamon stick
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1 teaspoon fresh oregano finely chopped
  • A sprinkle of hot chilli powder
  • 2 bay leaves
  • 100g chorizo sausage diced
  • 400g tin of baby tomatoes
  • 75g sliced jalapeno peppers from a jar
  • 3 tablespoons of good balsamic vinegar
  • 1 tablespoon tomato ketchup
  • 1 tablespoon brown sugar or honey
  • i 400g tin of red Kidney Beans
  • Heat the olive oil and gently fry the onion until it is slightly opaque
  • Add the garlic and chilli and fry for a further minute. Remove the mix from the pan.
  • Add the mince to the pan in batches and cook until it turns brown. Do not over cook
  • Return the onion and garlic to the pan with the mince. Add the herbs and spices, the chorizo sausage and the tomatoes and cook on a medium heat for 5 minutes
  • Add the jalepeno peppers, balsamic vinegar, ketchup and brown sugar. Cook on a low heat for at least 20 mins with a lid on
  • Add the drained kidney beans and cook on a low heat for a further 20 mins. Longer is fine but keep the lid on.
  • Serve with
  • Tacos, guacamole, iceberg lettuce and grated cheese