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Chilli is the ultimate dish to whip up when you have your mates over. Get a vat ready and serve it along with bowls of rice, grated cheese, soured cream, chopped avocado, jalapenos and some fresh coriander. Pop open some beers and really get stuck in. Any leftovers make the perfect TV dinner too.

2 tablespoons olive oil
1 large onion, peeled and finely chopped
3-5 cloves garlic, peeled and finely chopped
1 fresh red chilli, finely chopped
500g minced beef, lean for low fat or 20% fat for serious flavour!
1 x 400g can chopped tomatoes
2 tablespoons tomato purée
2 bay leaves
1 teaspoon dried oregano
½ heaped teaspoon cayenne pepper
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon mild chilli powder
1 teaspoon sea salt
600ml beef stock (fresh is best so grab it from the chiller cabinet)
1 x 400g can red kidney beans

to serve
450g basmati rice, cooked according to packet instructions
1 ripe avocado, peeled, stoned and chopped
300ml soured cream
150g grated cheddar cheese
jalapenos
fresh coriander, roughly chopped

Place the oil into a large pan on a medium heat and when hot add the minced beef and brown. Remove with a slotted spoon, trying to leave as much fat in the pan as possible. Throw in the chopped onions and cook gently for 8 minutes or until the onions have softened and started to go golden. For the last minute add the garlic and chilli.

Pour over the chopped tomatoes, tomato purée, bay leaves, oregano, cayenne pepper, cumin, coriander, chilli powder, salt and stock. Mix well, cover the pan and simmer for 1 hour. Add the drained kidney beans and continue to cook for 15 minutes. The chilli should be rich and reduced and all the flavours will have blended together. Whack it on the table along with the accompaniments and tuck in!