• 2 medium onions
• 1 clove garlic
• 1 tbsp olive oil
• 2 tsp chilli powder
• 1 fresh red chilli
• 1 heaped tsp of ground cumin
• salt and black pepper
• 500g lean minced beef 
• 2 x 400g tin tomatoes
• 1/2 a stick of cinnamon
• 400g red kidney beans  

Use a metal pan or casserole dish with a lid that can be used both on the hob and the oven - how you cook it is up to you.

1. Preheat the oven to 150C/300F/Gas 2 (if cooking in oven)
2. Put the onions and garlic into a food processor and finely chop, then fry in a little oil until soft.
3. Deseed the chilli and chop finely 
4. Add the chilli powder, fresh chilli, cumin and a little seasoning to the pan
5. Add the mince and continue to cook, stirring until browned.
6. Add the tomatoes, cinnamon stick and a glass of water 
7. Season a little more, if needs be.
8. Bring to the boil, cover with lid, then either turn the heat down to simmer and cook for 1 hour 30 minutes (stirring occasionally) or transfer to the oven for about 1 hour 30 minutes.
9. Add the kidney beans 30 minutes before the end of the cooking time.
10. Always tastes better if you cook it the day before, as flavours will develop.
11. Serve with Guacamole (See dips)