Chilli con Carne

2 medium onions (300g), chopped finely
2 tablespoons olive oil
1 medium red capsicum, cut into a small dice
2 garlic cloves, crushed
1 teaspoon ground dried chilli / or chilli flakes
1 teaspoons paprika, not smoked
2 teaspoon ground cumin
500g beef mince
1 tablespoons tomato paste
½ cup beef stock
425g can diced tomatoes
1 stick cinnamon
425g can red kidney beans, drained and rinsed
½ cup fresh coriander leaves, roughly chopped
1 teaspoon dried oregano, finely chopped
Sea salt and black pepper, to taste

In a large pan, cook onions over a medium heat in olive oil until soft.

Add capsicum, garlic, chilli, paprika and cumin. Cook, stirring until capsicum and garlic soften.

Increase heat and add beef mince, cook; stirring to break up the meat, until mince is well browned. Add tomato paste: cook stirring 30 seconds.

Add beef stock, tomatoes and cinnamon. Bring to the boil, reduce heat and simmer, 35-40 minutes. Remove cinnamon.

Add beans, coriander and oregano, stir through, cook further 2-3 minutes.

Season to taste. Serve with steamed rice or use to make nachos or tacos.