600g steak mince
1 or 2 garlic cloves, minced
2 tins chopped tomatoes
1 tin Kidney beans, rinsed
1 packet chilli con carne seasoning
2 small onions, finely chopped
½ pack coriander, leaves and stalks finely chopped
1 pepper, finely chopped
2 beef stock cubes, made up into 380ml stock
2 or 3 spring onions, finely chopped
300g Simply long grain rice
a little oil
Add 2 tbsp oil to a large non-stick pot, and cook the onions and garlic for a few minutes, being careful not to burn the garlic.
Add the mince and cook for a few minutes until browned.
Add the pepper and the seasoning and stir to mix well.
Add the chopped tomatoes, coriander stalks and the beef stock and the kidney beans, stir through and bring up to the boil.
Reduce heat down to a simmer, and cook with the lid on for 25 minutes.
Whilst this is cooking, cook the rice according to packet instructions, keep aside and keep warm.
Serve the chilli with a sprinkling of chopped coriander leaves, spring onions and rice.