Beef and Mushroom Chilli Con Carne with a Cayenne Kick

2tbs olive oil

1 red onion, finely chopped

250g finely chopped flat mushrooms

1 bunch coriander, stems finely chopped, leaves picked

400g beef mince

1tbs tomato paste

1tbs ground cumin

1tbs smoked paprika, plus extra for sprinkling

¼tsp ground cayenne pepper

2x400g can crushed tomatoes

1x420g can kidney beans

Sour cream and steamed rice to serve

Heat oil in a large deep sided fry pan over medium heat. Add onion, mushrooms then add chopped coriander root and cook for 4-5 minutes until softened.

Add mince and cook for 5 minutes to brown slightly. Add tomato paste and spices. Stir to coat the meat and cook for 2 minutes to caramelise slightly. Add tomatoes, kidney beans and 1 cup of water, bring to the boil. Reduce heat to medium-low and simmer for 15 minutes until thickened slightly. Season to taste.

Serve with rice, coriander leaves and sour cream sprinkled with extra paprika.

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Beef and Mushroom Chilli Con Carne with a Cayenne Kick