Chilli con Carne

(SERVES 4)

• 1 onion, chopped
• 1 garlic clove, crushed
• 225 g/8 oz/2 cups very lean minced (ground) beef
• 2.5 ml/ ½ tsp hot chilli powder
• 5 ml/1 tsp ground cumin
• 2.5 ml/ ½ tsp dried oregano
• 400 g/14 oz/1 large can red kidney beans, drained, rinsed and drained again
• 15 ml/1 tbsp tomato puree (paste)
• Salt and freshly ground black pepper
• Shredded lettuce
• Lemon wedges

To serve:

• 175 g/6 oz/ ¾ cup long-grain rice, boiled

Put the onion, garlic and meat in a saucepan. Fry (sauté) stirring, until the grains of meat are brown and separate. Pour off any fat. Add the remaining ingredients except the lettuce and lemon wedges and break up the tomatoes with a wooden spoon. Bring to the boil, reduce the heat and simmer for 20 minutes until a rich colour and reduced. Spoon on to warmed serving plates with the rice, garnish with shredded lettuce and lemon wedges and serve.