For those cold evenings a classic chilli con carni cooked slowly goes perfect with a jacket potatoes, rice or even cheesy nachos. 

Ingredients:

• 2 tbsp. olive oil
• 1 tsp onion granules
• 1 red pepper, deseeded and finely chopped
• 500g mince beef
• 3 garlic cloves, peeled and crushed
• 1 tbsp. ground cumin
• 1 tbsp. dried oregano
• 1tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp chilli powder
• 1 tbsp. ground cumin
• ½ tbsp soft light brown sugar
• 1 carton passata
• 400ml beef stock
• Salt and pepper 

Method:

1. Heat the oil in a frying pan.  Add the peppers and onion granules and fry for around 5mins, until the peppers are softened. 
2. Add the mince and fry until browned, breaking up any large lumps.  Add the garlic, oregano, all the spices, sugar and season.  Stir for a few mins then add the passata and stock.  Bring to the boil, then transfer to the slow cooker and on the high setting cook for 5½ hours.
3. Serve with jacket potato, rice or cheesy nachos.

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