Chilli con Carne

Here's a one-dish meal for the working week. You could freeze half of it to economise on stress at a later date. I love beefing it up with lots of veggies. As for the tea, you could either drink it, or, as I do, add it to the chilli! A cup of black tea or black coffee seems to work yummy wonders with this and other spicy, stewy meat dishes - the flavours steep and add a discernible musky note which you'll definitely appreciate a day or two later :)

Serve with a crisp salad and brown rice or wholewheat wraps, with a dollop of thick yoghurt and a sprig of fresh herbs on top. I have used a mixture of parsley and rosemary here, but it works beautifully with fresh coriander too. :D

• 500g extra-lean minced beef
• 2 large onions, chopped
• 2 cloves garlic, chopped
• 1 large can tomatoes
• chicken or beef stock, 1 cup
• 3 tbsp tomato paste
• 1/2 tbsp chilli powder
• 1 tbsp corriander, ground
• 1 small can kidney beans
• 2 medium carrots, grated
• 1 courgette or zucchini, sliced into quarters
• parsley
• rosemary
• 1 cup of strong breakfast tea made out of 2 teabags

1. Saute the onions in 3 tbsp olive or canola oil till fragrant and lightly browned
2. Add garlic, saute 1 minute
3. Add chilli powder and ground coriander, stir till fragrant and spices are cooked
4. Add the meat, stir till colour turns from red to brown
5. Bung in tomatoes, kidney beans, grated carrot, tomato paste and tea
6. Stir, leave to cook 40 minutes. Add stock as/when necessary
7. Season, add zucchini, leave to cook another 10-20 minutes, adjust stock/liquid levels as needed
8. At this point, divide and keep half aside for freezing if you wish
9. Add half a handful of mixed rosemary/parsley which has been chopped, stir into the chilli, check seasoning
10. Keep the other half of the herbs aside to garnish the dish before serving.