Time for some kick

When it’s grey, wet and miserable outside there is nothing better than a nice bowl of comfort food. Classic chilli con carne with a little twist – hint of cinnamon is my answer to what I see outside the window. The good old chilli tastes best the next day. It takes some time to cook but when at the table, it more than makes up for the wait.

500g pork mince
2 onions
2 cloves of garlic
500g of chopped tomatoes
150ml of red wine (optional)
3 tbsp tomato purée
1-2 red chillies (remove the seeds if you don’t want it too hot) or chilli flakes
1 beef stock cube
1 can of red kidney bean
1/2 can of sweet corn
1 tsp ground cumin
2 tsp sweet paprika
1 tsp smoked paprika
1 cinammon stick (1tbsp ground)
1 bay leaf
1 tsp sugar
salt, pepper
olive oil
sour cream, lemon wedges, tortilla chips to serve

How to make it
1. Heat the olive oil in the pan and add chopped onion and crushed garlic. Fry until they soften and add dry spices. Fry for 2-3 minutes and add the mince.
2. Pour in the wine and cook for 2-3 minutes
3. Stir in the tinned tomatoes, tomato purée, finely chopped chilli (chilli flakes), cumin, cinnamon, bay leaf and crumble in the stock cube, season well with salt and freshly ground black pepper
4. Bring to a simmer, cover with a lid and cook over a gentle heat for about 60 minutes, stirring occasionally until the chilli is rich and thickened
5. Add kidney beans and sweet corn and cook for another 10 minutes, check the seasoning
6. Serve with warm tortilla bread and sour cream and lime wedges

My little secret for when I am craving a quick chilli? Get a good quality chilli con carne sauce in a jar and spice it up! Add onions, paprikas, extra chilli, cumin, cinnamon, sugar and et voila!

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