Dinner last night - Simon's Killer Chilli Con Carne

Friday night was chilli night - delicious with a glass of Sicilian red or three! Drowning my sorrows after the leg fell off my computer chair - so you all know what I'm going shopping for today!

2 tbsps olive oil
2 large onions
700 g lean stewing beef , cut into chunky cubes
5 garlic cloves , crushed
800 g canned chopped plum tomatoes
2 green peppers , sliced
3 green or red chillies, chopped (he uses fresh jalapeños)
2 tsp ground cumin
1 can red kidney beans
1 tsp sugar
1 bunch fresh coriander, roughly chopped or "artfully torn"

Heat the olive oil in a casserole,or saucepan and fry the meat until lightly brown, about 5-7 minutes. Add the onion and garlic and stir for a minute or so before tipping in the tinned tomatoes, chillies, peppers, and a good pinch of salt.

Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced to a thick sauce. If it gets too dry during cooking, pour in a little more water. Add the cumin, kidney beans and the brown sugar.

Simmer for a further 10 mins before serving; at the last possible minute stir in a handful of fresh coriander (cilantro if you're an American!). Simon serves his chilli with rice or warmed tortillas, sour cream and salsa.