Chuffing Chilli

Nominally serves 2, but there's usually leftovers for chilly butties the next day, or bulk up to 3 or 4 people with a bit more mince, tomatoes and another pepper.

• 1 onion, chopped

  Moderate heat: fry for 10-15 minutes until golden.

• 2 cloves of garlic, crushed
• 10g ginger, chopped
• 1/2 tsp dried chilli flakes
• 1 tsp cumin, ground
• 1 tsp paprika
• 1/8 tsp cayenne
• 1 cinnamon Stick

  Low heat: cook gently for 2 minutes, stirring all the time.

• 300g minced beef

  Moderate to high heat: fry until well browned.

• 2/3 tin of chopped tomatoes
• 1 400g tin of kidney beans
• 1 tbsp tomato puree
• 1 large red pepper, chopped
• 2 tbsp lime juice
• 2 tsp dried coriandor, chopped
• 200ml of water

  Bring to the boil, then simmer for 30 mins until the sauce has thickened.

Serve with rice.