Neven Maguire's Chilli Con Carne

INGREDIENTS

• 1 Simply Better Irish Angus Lean Beef Steak Mince (Twin Pack)
• 3 Tbsp. Simply Better Spanish Extra Virgin Olive Oil
• 1 Large Onion, finely chopped
• 1 Simply Better Spanish Sweet Lamuyo Pepper, seeded and diced
• 4 Garlic Cloves, finely chopped
• 3 Tbsp. Simply Better Sweet & Smoky Seasoning
• 1 Tin Italian Tomato Puree (40g)
• 1 Tin Simply Better Italian Chopped Tomatoes
• 1 Carton Simply Better Organic Red Kidney Beans, drained
• 20g Simply Better Colombian Dark Chocolate, finely chopped
• Simply Better Achill Island Sea Salt & Freshly Ground Pepper
• Cooked Simply Better Organic Basmati Rice, to serve
• Soured Cream & Fresh Coriander Leaves, to garnish (optional)

METHOD

1. Remove the mince from the packaging and leave on a plate for 30 minutes to come back to room temperature.
2. Heat a sauté pan or casserole over a high heat. Add 1 Tbsp. of the oil and use to brown the beef and then tip into a bowl.
3. Add the rest of the oil to the heated pan and saute the onion for about 5 minutes until softened. Tip in the pepper, garlic and sweet & smoky seasoning. Give it a good stir and sauté for another 5 minutes.
4. Turn up the heat a bit and return the beef to the pan. The mix should sizzle a bit when you add the mince. Continue to cook until the mince is well broken up.
5. Add the tomatoes and then fill up the empty tin with water and add that too along with the tomato puree. Season to taste with salt and pepper. Bring to the boil, give it a good stir and put a lid on. Turn down the heat and simmer gently for 30 minutes.
6. Stir in the kidney beans with the chocolate and simmer for another 10 minutes, then remove from the heat and leave to sit for 10 minutes before serving with the rice. Top with a dollop of soured cream and some coriander leaves, if liked to serve.