Chilli con carne

2 tbsp olive oil

700g lean minced beef

1 large onion, peeled and roughly chopped

5 cloves of garlic, peeled and crushed

2 red or yellow peppers, deseeded and roughly chopped

100g baby sweet corn,

3 red or green chillies, deseeded and finely chopped

2 x 400g tins of chopped tomatoes

1 tbsp tomato puree

Salt and freshly ground black pepper

1 x 400g tin kidney beans, drained and rinsed

2 tsp ground cumin

2 tsp ground coriander

1 tsp brown sugar

Pour the olive oil into a large saucepan on a high heat. Add the mince in batches, searing each batch quickly until well browned and then removing with a slotted spoon and set aside.
Once all the mince has been seared and removed from the pan, reduce the heat to medium, add the onion and garlic, cover with a lid and gently fry for 6-8 minutes, stirring occasionally until soft.
Return the meat to the pan and add the peppers, baby corn, chillies, tinned tomatoes, tomato puree and some salt and pepper. Bring to the boil, cover with a lid, reduce the heat and simmer for about 1 hour or until the meat is tender and the sauce has thickened slightly.
When the meat is cooked, stir in the kidney beans, ground coriander and cumin and brown sugar. Simmer uncovered on a low-medium heat for a further 10 minutes
Serve with basmati rice, coriander leaves, lime wedges and sour cream or crème fraiche.