Chilli con carne

• 250g minced beef
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 1 pepper, chopped (red or green, doesn't matter)
• 1 clove garlic, crushed
• 140g tin tomato purée
• 400g tin red kidney beans, drained
• 2 rat's turd chillies (those tiny dried reddish ones), ground with a pestle & mortar
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ½–1 tsp each dried thyme, marjoram, oregano
• Fresh coriander, chopped
• Grated cheese
• Worcestershire sauce
• Stock cube

1. Fry mince with no extra fat until it starts to go a bit brown and crispy around the edges. A non-stick frying pan is best for this. Remove to a plate.
2. Fry the onion and carrot in olive oil until softish (5-10 mins).
3. Put the mince, onion and carrot into a casserole or saucepan, along with enough water to cover, and the garlic, herbs, spices, Worcestershire sauce and stock cube.
4. Cook until the carrots are completely soft (20 mins or so).
5. Add the tomato purée, chopped pepper and kidney beans and cook gently until the pepper is soft (about 15 mins). Check for salt.
6. Serve topped with grated cheese and chopped coriander.