Add a drop of olive oil to a large pan and place over a high heat.
Add the beef mince and fry for about 5 minutes or until all of the beef has browned.
450 g beef mince
Add the garlic, onion, zucchini (aubergine), courgette and red pepper and continue to fry for 4 – 5 minutes.
2 cloves garlic, 1 large courgette, 1 large zucchini, 1 large red onion, 1 medium red bell pepper
Add the smoked paprika, cumin, cinnamon and the chilli powder and continue to fry for another 2 minutes. Continue to stir to make sure everything is combined, and nothing burns.
Add the kidney bean, tomato paste (puree), tomatoes and stock. Once stir, taste and season accordingly.
400 g red kidney beans, 400 g chopped tomatoes, 4 tbsp tomato paste, 200 ml beef stock, salt, ground black pepper
Allow the chilli to come to a boil and then reduce the heat to a simmer, put on the lid and cook for 25 minutes. If the chilli looks like its drying out, add a little more stock or water. Don’t forget to stir.
After 25 minutes, remove the lid and cook for a further 10 minutes stirring frequently.
Time for the rice. There is a recipe on this site which makes perfect fluffy rice or cook according to the packet instructions.
200 g basmati rice
Place 4 serving bowls into hot water to warm up ready.
When ready add the rice to the bottom of the bowls and then top off with the chilli con carne. I like to add a spoonful of yogurt or sour cream on top with a sprig of coriander.