Serves 6
Preparation: 10 mins | Cooking: 45 mins

Ingredients:
1 ½ tbsp Dandaragan olive oil
2 brown onions, diced
2 tsp Spencers garlic chopped
1 tsp Spencers chilli ground
1 tsp Spencers chilli chopped
2 tsp Spencers cumin ground
2 tsp Spencers ground coriander
500g beef mince
2 tbsp tomato paste
1 tin (400g) chopped tomatoes
1 tin (400g) red kidney beans
Spencers basmati rice, to serve
½ cup sour cream, to serve

1. Heat olive oil in a large frying pan and sauté onions for 2 to 3 minutes until golden. Add garlic, chilli, cumin and coriander and fry for a further 2 minutes.
2. Add beef mince and cook for 6-8 minutes until browned, stirring occasionally to break up lumps.
3. Add tomato paste and chopped tomatoes and bring to the boil. Reduce heat and simmer for 25-30 minutes until chopped tomatoes have broken down and sauce is thickened.
4. Rinse and drain kidney beans and add to chilli. Simmer for a further 5 minutes until beans are heated through. Serve chilli over steamed basmati rice with a spoonful of sour cream on top.
5. NB/ this is a medium spiced chilli. To reduce or increase heat of this dish simply alter the amount of chilli powder added.