Craig’s Chilli Con Carne

Directions

• Add the olive oil to a pan and over a medium heat sauté the onions and garlic until soft. Make sure they don’t burn.
• Next, add the mince and turn the heat up high so you can help burn off some of the fat.
• Once the mince has browned off, add the chilli powder, cinnamon, cumin and chopped chilli. Turn the heat down to medium and fry for a few minutes – you should have a sticky mincey mess now which smells amazing.
• Finally, add the tomatoes, passata, kidney beans and baked beans and stir everything in, squashing the tomatoes down. Don’t worry, they’ll break down as it cooks. Add a good pinch of sea salt, stir, cover and cook for about an hour or so until the chilli has thickened and is rich. Stir occasionally so it doesn’t burn or stick.
• Serve with plain boiled rice and sour cream, jalapeños / pickled chillis and grated cheese