Chili con carne

600	g	minced beef
500	g	Canned kidney beams
500	g	Canned whole tomatoes
250	g	Canned sweet corn
150	g	Creme fraîche or sour creme (for serving)
3	cloves	Garlic
2	medium	Onions
1	large	Red bell pepper
6	Tbsp.	Tomato paste
5	Tbsp.	Vegetable Oil
250	ml	Beef stock
1	tsp.	Salt
1	tsp.	Cumin Powder
1	tsp.	Coriander Powder
1/2	tsp.	cinnamon Powder
		Black Pepper (freshly ground)
1		Chili (Habanero, Jalapeno, etc.) depending on your linking

1. Step

   Heat olive oil in a large cauldron or cast-iron stew pot and fry the ground meat for 2-5 minutes and then add the finely diced onions and coarsely diced bell pepper. Slowly cook until the meat, onions and bell pepper are lightly browned.

2. Step

   Add the minced garlic and cook for 2 minutes until the flavour is released. Then add the spices and cook another 2-5 minutes.

3. Step

   Add the tomato paste and lightly brown the mixture before adding the canned tomatoes and beef stock. Add more water if required.

4. Step

   Drain the sweet corn and add to the pot.

5. Step

   Slowly cook with the lid on leaving only a small gap for vapour to escape and simmer for 90 minutes before adding the canned kidney beans. Cook another 30 minutes before serving.

6. Step

   Serve with a Tbsp. of creme fraîche or sour creme.