Ingredients

• drizzle olive oil
• 1 large onion
• very finely chopped
• 2 garlic cloves
• very finely chopped
• 2 bay leaves
• 2 sprigs fresh rosemary
• leaves only
• very finely chopped
• 2 tsp ground cumin
• 1 red chilli
• chopped (optional)
• 1-3 tsp chilli powder
• to taste
• 500g/1lb 2oz lean beef mince
• 1 x 400g tin chopped tomatoes
• 1 tbsp clear honey
• 250ml/9fl oz red wine or beef stock
• boiled long-grain rice
• to serve
• salt and freshly ground black pepper
• 1 ripe avocado
• skin and stone removed
• finely diced
• ½ red onion
• finely diced
• ¼ cucumber
• finely diced
• ½ lemon
• juice only
• handful roughly chopped fresh coriander leaves (optional)
• plus extra to serve

Directions

• For the chilli con carne
• heat the oil in a medium frying pan over a low heat.
• Add the onion and fry for 4-5 minutes
• or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes
• stirring regularly. Stir in the bay leaves
• rosemary
• cumin
• chilli (if using) and chilli powder (to taste) until well combined.
• Increase the heat to high and add the beef mince
• breaking it up with a wooden spoon and frying for 4-5 minutes
• or until golden-brown throughout.
• Pour in the tinned tomatoes
• honey and red wine (or stock)
• stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes
• seasoning
• to taste
• with salt and freshly ground black pepper
• halfway through cooking.
• Meanwhile
• for the avocado salsa
• mix the diced avocado
• onion and cucumber together in a bowl until well combined. Season
• to taste
• with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves
• if using.
• Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander
• if using.