No Syn Chilli Con Carne

Fry Light, for spraying
1 large onion, finely chopped
2 garlic cloves, crushed
2 fresh chillies, deseeded & chopped OR 2 dried red birds eye chillis, chopped
1 tsp cumin seeds
1 tsp ground coriander
1 tsp paprika
A pinch of cayenne pepper
1 x 397g/14oz can chopped tomatoes
1 green pepper, deseeded and chopped
1/2 red pepper, deseeded and chopped
284ml/½ pint oxo/beef stock
salt and ground black pepper
454g/1lb extra lean beef mince
1 x 198g/7oz can red kidney beans, drained
chopped fresh coriander leaves, to garnish
1 level tablespoon of tomato puree

Method
1. Spray a large saucepan with Fry Light and fry the onion gently over a low heat for 6-8 minutes, until softened and golden.
2. Add the garlic, chillies and all the spices and continue frying, stirring occasionally, for 2-3 minutes. Add minced, stirring until it begins to brown.
3. Add the canned tomatoes, tomato puree and stock. Stir well and bring to the boil. Reduce the heat and simmer gently for 20 minutes or more (the longer the better), until the liquid is slightly reduced.
4. Add the peppers half way through the cooking period
5. Season with salt and pepper and add drained kidney beans. Heat through gently for about 5 minutes.
6. Serve hot, sprinkled with chopped coriander leaves, with some plain boiled rice or jacket potato and a green salad.