Name: Beef and Mushroom Chilli Con Carne with a Cayenne Kick
Prep time: 5 min
Cook time: 30 min
Ingredients: 2 tbs olive oil; 1 red onion, finely chopped; 250g finely chopped flat mushrooms; 1 bunch coriander, stems finely chopped, leaves picked; 400g beef mince; 1 tbs tomato paste; 1 tbs ground cumin; 1 tbs smoked paprika, plus extra for sprinkling; 1/4 tsp ground cayenne pepper; 2x400g can crushed tomatoes; 1x420g can kidney beans; Sour cream and steamed rice to serve

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Heat oil in a large deep sided fry pan over medium heat. Add onion, mushrooms then add chopped coriander root and cook for 4-5 minutes until softened
Add mince and cook for 5 minutes to brown slightly. Add tomato paste and spices. Stir to coat the meat and cook for 2 minutes to caramelise slightly. Add tomatoes, kidney beans and 1 cup of water, bring to the boil. Reduce heat to medium-low and simmer for 15 minutes until thickened slightly. Season to taste
Serve with rice, coriander leaves and sour cream sprinkled with extra paprika

Heat oil in a large deep sided fry pan over medium heat. Add onion, mushrooms then add chopped coriander root and cook for 4-5 minutes until softened
Add mince and cook for 5 minutes to brown slightly. Add tomato paste and spices. Stir to coat the meat and cook for 2 minutes to caramelise slightly. Add tomatoes, kidney beans and 1 cup of water, bring to the boil. Reduce heat to medium-low and simmer for 15 minutes until thickened slightly. Season to taste
Serve with rice, coriander leaves and sour cream sprinkled with extra paprika

Heat oil in a large deep sided fry pan over medium heat. Add onion, mushrooms then add chopped coriander root and cook for 4-5 minutes until softened
Add mince and cook for 5 minutes to brown slightly. Add tomato paste and spices. Stir to coat the meat and cook for 2 minutes to caramelise slightly. Add tomatoes, kidney beans and 1 cup of water, bring to the boil. Reduce heat to medium-low and simmer for 15 minutes until thickened slightly. Season to taste
Serve with rice, coriander leaves and sour cream sprinkled with extra paprika