Chili Con Carne

Ingredients

• 2 x 360g jars Ballymaloe 100 Recipe Sauce
• 500 g beef mince
• 1 x 400g tin kidney beans (drained and rinsed)
• 1 x 400g tin black beans (drained and rinsed)
• 1 x 400g tin cannellini beans (drained and rinsed)
• 500 ml vegetable stock
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp mild chilli powder
• 1 tsp dried oregano
• 1 tbsp olive oil

Method

1. Prep: Drain and rinse the three beans.
2. Heat the olive oil in a large saucepan on a medium heat. Add the beef mince, cook for 5 minutes, breaking it up with a wooden spoon, until browned all over.
3. Add all the other ingredients to the saucepan and stir to combine.
4. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for 40-45 minutes to marry the flavours together.
5. If it looks like the chilli is reducing too much, lower the heat or partially cover the pan with a lid.
6. While the chilli is simmering, prepare all your toppings. Put them in separate bowls and bring to the table so everyone can help themselves to their favourites.

Divide the chilli among bowls. Serve with boiled white rice and tortilla chips.