Chilli Con Carne

1.5kg beef mince
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
1 teaspoon ground ginger
1 cinnamon quill
1 ½ tsp ground cumin
1 bunch of coriander (roots and stem washed and chopped, leaves chopped and set aside separately)
2 teaspoon dried oregano
½ teaspoon cayenne pepper
1-2 de-seeded and chopped chilli 
2 x 400 gram cans Bella Lucia Peeled Tomatoes
1 cup of beef stock
2 x 400 gram can Bella Lucia Red Kidney Beans, drained of juice
Salt to taste
Heat the oil in a large pot and fry the onion, coriander roots and stems, and garlic until tender. Add the beef mince and cook stirring until browned then sprinkle in the spices and oregano and cook for a further 2 minutes. Finally, add the tomatoes and stock, bring to the boil and turn down to a low simmer for approximately 45 minutes. Lastly stir in the remainder of the chopped coriander leaves and red kidney beans, serve over steamed rice with a nice dollop of sour cream.
Serves: 6-8

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