CHILLI CON CARNE

SERVES 4 / PREPARATION: 15 MIN / COOKING: 20-30 MIN

1 onion, chopped 2 garlic cloves, crushed 1 green pepper, diced oil, for shallowfrying 500g lean beef mince 10ml (2t) onion powder 5ml (1t) paprika (smoked, if preferred) 2,5ml or more dried chilli flakes

1 can (400g) tomatoes in olive oil ½ can (200g) tomato purée or passata splash of balsamic vinegar few drops of Tabasco sauce (optional) salt and pepper 1 can (400g) red beans, drained 1 can (400g) corn kernels, drained fresh coriander TO SERVE samp and beans, cooked in milk until creamy avocado slices fresh coriander and basil to garnish

a little oil until soft. 2 Add the mince and fry until cooked, but not browned. 3 Add the seasoning, canned tomatoes, tomato purée/passata and balsamic vinegar. Season with Tabasco, salt and pepper and simmer until flavoursome. 4 Stir in the red beans, corn kernels and a handful of fresh coriander, then simmer until hot. 5 To serve Dish the samp and beans into bowls or plates, add the chilli con carne and garnish with avocado, fresh coriander and basil.