CHILLI CON CARNE

2 tablespoons olive oil
2 medium onions, finely sliced
2 garlic cloves, chopped
1½ lb lean minced beef
8 oz canned chopped tomatoes
3 oz tomato puree
1 bay leaf
1 teaspoon cumin powder
1 teaspoon dried oregano
2 tablespoons mild chilli powder
1 teaspoon cayenne pepper
2 teaspoons salt
12 fl. Oz beef stock
14 oz canned black-eyed beans, drained

In a large frying pan heat the oil over moderate heat. Add the onions and garlic and cook, stirring constantly for 5 minutes. Add the mince and cook until brown, stirring occasionally to make sure the meat is well broken up and does not stick to pan.

Put the mixture into a large saucepan and mixing well add the tomatoes, tomato puree, bay leaf, cumin powder, oregano, cayenne pepper, chilli powder, salt and stock.

Cover the pan and bring to the boil then reduce the heat and simmer for 1 hour stirring occasionally. Add the black-eyed beans recover the pan and cook for a further 30 minutes.

Remove the bay leaf and serve.