Ingredients

• 2 tbsp olive oil
• 1 onion
• finely chopped
• 2 garlic cloves
• finely sliced
• 1 carrot
• finely chopped
• 1 celery stick
• finely chopped
• 400g/14¼oz minced beef
• 1 red chilli
• seeds removed
• finely diced
• 1 tsp paprika
• 1 heaped tbsp tomato purée
• 400g/14¼oz can chopped tomatoes
• 1 x 400g/14¼oz can kidney beans
• drained
• ½ bunch fresh coriander
• roughly chopped
• steamed basmati rice
• to serve

Directions

• Heat the olive oil in a large
• deep frying pan over a medium to high heat. Add the onions
• garlic
• carrot and celery. Fry until the vegetables are softened
• but not browned (about eight minutes).
• Increase the heat and add the minced beef and red chilli. Turn regularly to brown the meat on all sides.
• Add the paprika and tomato purée. Cook for three minutes
• stirring continuously.
• Add the chopped tomatoes and simmer for 35 minutes
• adding water if the mixture begins to dry out.
• Stir in the kidney beans and the coriander and cook for a further five minutes.
• Serve generous portions of chilli with steamed basmati rice.