Spicy Chilli with Rice

Spray a large heavy based saucepan with the olive oil and put on stove top on a medium heat

Add the chilli, onion, garlic, carrot and celery for a couple of minutes, stirring occasionally until softened

Add the meat turning to ensure even browning for 5 mins

Add the oregano and paprika followed by the tomato paste for 5 mins

Add both the tomatoes and stock and bring to the boil, cover with a lid and turn the heat down to a gentle simmer for 30 mins

Drain the kidney beans and add to the meat and cook for a further 30 - 1 hr

Check that the liquid has evaporated but not dried out and if necessary, add a little water to loosen the meat and continue to simmer uncovered until sauce is rich and thick

If required add more chilli and season with salt and pepper

Serve with cooked rice with a dollop of yoghurt on top of the chilli

TIP to save time, all vegetables ie onion, garlic, celery and carrot can be chopped together in a food processOR

TIP if you would like to slow cook the chilli, cook everything in an oven proof, heavy casserole dish and put into a preheated oven 160C/140C for 2 - 3 hrs