Chilli Con Carne

Ingrediants

225 g/8 oz red kidney beans, soaked overnight in watter to cover
225 g/8 oz rindless smoked streaky bacon rashers, chopped
1 spanish onon, chopped
2 garlic clovers, crushed
30ml/2 tbsp ground coriander
15ml/1 lb minced beef
1 beef stock cube
30ml/2tbsp chilli powder or to taste
30ml/2tbsp tomato puree
salt and pepper
30ml/2tbsp chopped fresh coriander or parsley

Method

Drain the beans and put them in a large sausepan. Add plenty of water and bring to the boil. Boil v
igorously for 10 minutes, then lower the heat, cover the pan and simmer gently for half an hour.

Put the bacon Put the bacon in a large heavy-bottomed sauce-pan. Heat gently until the fat runs. Add the onion and fry, stirring frequently for about 5 minutes until the onion is soft but not brown.Stir in the garlic, ground corriander, cumin and chilli powder. Cook for one minute, stirring,then add the meat and cook until lightly browned. Crumble in the stock cube and pour in 600ml/ 1 pint water. Stir in the tomato puree and add salt and pepper to taste. Bring to the boil.

Drain the beans. Add them to the saucepan and bring the stock back to the boil. Cover the pann, lower the heat and simmer gently for about 1 houror until the beans are tender and the liqued has been obsorbed. Stir in the coriander or parsley. Serve at once, with rice, crusty bread or as a filling for baked jacket potatoes.