Chilli Con Carne (Jamie Oliver)

2 medium onions 
2 cloves garlic 
2 medium carrots 
2 sticks celery 
2 red capsicum
olive oil 
1/2 tsp chilli powder 
1 tsp ground cumin 
1 tsp ground cinnamon 
salt and pepper 
400g tinned corn 
400 g tinned red kidney beans 
800 g tinned chopped tomatoes 
500 g quality minced beef 
1 small bunch fresh coriander 
2 tablespoons balsamic vinegar 

Peel and finely chop the onions, garlic, carrots and celery. Roughly chop the capsicum. Place a pan on a medium high heat. Add olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 minutes until softened and lightly coloured.

Add the drained corn, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill the empty bean tin with water and pour this into the pan. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

Serve with rice, bread over a jacket potato, with couscous or as a Burritos with:

wraps

guacamole

grated cheese

sour cream

lettuce

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