Chilli con carne like a pro

Head chef Frans de Wet at London restaurant Joe allen shows us how to make this family classic. SWEAT 2 diced onions, 4 garlic cloves and 2 red chillies. Add 5g chilli powder, 7g ground coriander, 7g paprika, 7g ground cumin, 1 bay leaf, 5g rubbed thyme, 8g oregano, 8g tarragon, 5g pepper, 5g salt and cook for 5 minutes. Brown 2kg diced beef. Add 80g tomato paste, 500g chopped tomatoes and 500g roasted peppers. Bring to boil; simmer for 2-2½ hours. Add 500g kidney beans. Return to boil. Remove from heat.