Mexican Chilli 

• ½ tablesp. oil
• 450g minced beef or lamb
• 1-2 onions, chopped
• 2-3 cloves garlic, crushed
• ½ teasp. chilli powder
• ½ teasp. ground cumin
• 400g tin tomatoes
• 125ml beef stock or water
• Salt and black pepper
• 400g can of red kidney beans

• Soured Cream
• Finely diced red onion or shallot
• Diced red pepper and mango mixed with a little olive oil
• Chopped tomato, scallions, chilli mixed with coriander, lemon, olive oil and seasoning
• Avocado mashed with a little soured cream and olive oil

Heat the oil in a large frying pan. Add the meat and brown well. Add the onion and garlic and cook 2-3 minutes. Add the chilli powder, cumin, tomatoes and stock. Stir well. Season and bring to the boil. Cook gently for 35 minutes, stirring occasionally. Add the beans and cook for a further 15 minutes.