My Own Recipe for Chilli Con Carne

Serves 4

l lb extra lean minced beef
1 red onion, peeled and chopped
1 x 400g tin no salt kidney beans, drained and rinsed
1 x 200g tin Heinz baked beans
1 x 400g tin chopped tomatoes
black pepper
Lakeland Herb Sea Salt
Paprika
1tsp Garam Masala
1tsp Cumin
1tsp hot chilli powder or 1 whole chilli, sliced
1/2 pint beef stock
1 tbsp tomato puree

Fry off the minced beef in a large frying pan until it's browned.  Add the paprika, cumin, garam masala and chilli powder and fry for 1 minute.  Add the onion and cook for 5 minutes.  Add the rest of the ingredients, bring to the boil then leave to simmer for at least 30 minutes.  The longer you leave it the more flavoursome it will become.  If it starts to look a bit dry, add more stock.

I always serve this with basmati rice and sometimes we have a lightly toasted brown pitta bread as well.
I always use butchers mince as well, you can't beat it!!