Chipotle Chilli Con Carne

1. Heat a large, heavy-bottomed pan over medium heat. Add the oil, then the chopped onion. Cook, stirring often, until softened, about 5 minutes.

2. Add the chopped red pepper and fry for another 10 minutes, stirring frequently. Stir in the Chipotle & Red Pepper Paste and cook for 30 seconds to release its flavours.

3. Add the minced beef, breaking it up with a spoon. Increase the heat if needed and fry until browned, stirring often to ensure even cooking.

4. Pour in the beef stock, chopped tomatoes, and tomato purée. Season generously with salt and pepper.

5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 20 minutes.

6. Stir in the kidney beans, bring back to a boil, and simmer uncovered for another 10 minutes, allowing the sauce to thicken.

7. Cover the pan again, remove it from the heat, and let the chili rest for 10 minutes so the flavours can fully develop.

8. Stir in the freshly chopped coriander just before serving. Serve with rice, tortilla chips, grated Cheddar cheese, and a dollop of sour cream. Enjoy!