1 tbsp oil 1 large onion - diced 2 carrots - chopped small 2 garlic cloves - crushed 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 500g lean minced beef 1 beef stock cube 1 tin chopped tomatoes 1 tsp herbs 1 tsp dark brownsugar 2 tbsp tomato purée 1 tin kidney beans Rice soured cream, to serve

Warm oil on medium heat Cook onions for 5ish mins Add garlic, carrots, spices: 1 tsp chilli powder 1 tsp paprika 1 tsp cumin 1 tsp cinnamon Brown mince on hotter heat Add stock (1 cube in 300ml water) Add tinned tomatoes Add 2tbsp tomato puree Add herbs Add tsp sugar Add salt and pepper Simmer (bring to boil, turn down heat with lid on for 20 mins, stirring occasionally) Add kidney beans (drained and rinsed) Bring to boil without lid for 10 mins Taste and season Replace lid, turn off heat, leave for 10 mins Serve with soured cream and plain boiled long grain rice.