Chilli Con Carne

Ingredients

1/4 cup olive oil
1 large onion, chopped
2 garlic cloves, crushed
500g beef mince
1 tbsp chilli powder
1 tbsp smoked paprika
1 tbsp ground cumin
2 tsp ground coriander
140g Ardmona Tomato Paste
410g can Ardmona Rich and Thick Tomatoes with Chilli – with 1 cup water
1/4 cup chipotle sauce
400g can black beans, rinsed, drained
1 long red chilli, sliced
1 bunch coriander, leaves picked
Light sour cream, to serve

Method

Heat 2 tbsp oil in a large heavy based saucepan on high. Saute onion and garlic 2-3 minutes until tender. Add mince and brown well, 4-5 minutes, breaking up lumps as it cooks.
Reduce heat to medium. Mix in spices and cook, stirring, 1 minute until fragrant. Stir in tomato paste.
Add tomatoes with 1 1/2 cups water and chipotle sauce. Bring to the boil, then reduce heat to low and simmer, uncovered, 25-30 minutes (add a little more water if the mixture gets too thick).
Meanwhile, heat remaining oil in a medium frying pan on high. Cook black beans, stirring, for 3-4 minutes until starting to char and burst. Transfer to a bowl with chilli.
Serve chilli sauce dolloped with sour cream, topped with black bean mixture and scattered with coriander.

Tip: If preferred, stir beans into mince mixture and serve more traditionally with sour cream, mashed avocado and corn chips. If you like a milder chilli, reduce chilli powder to 2 tsp.