1 tbsp oil
1 large onion - diced
2 carrots - chopped small
2 garlic cloves - crushed
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
1 tin chopped tomatoes
1 tsp herbs
1 tsp dark brownsugar
2 tbsp tomato purée
1 tin kidney beans

Rice
soured cream, to serve

1 tbsp oil 1 large onion - diced 2 carrots - chopped small 2 garlic cloves - crushed 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 500 g lean minced beef 1 beef stock cube 1 tin chopped tomatoes 1 tsp herbs 1 tsp dark brownsugar 2 tbsp tomato purée 1 tin kidney beans

Warm oil on medium heat
Cook onions for 5ish mins
Add garlic, carrots, spices:
1 tsp chilli powder
1 tsp paprika
1 tsp cumin
1 tsp cinnamon
Brown mince on hotter heat
Add stock (1 cube in 300ml water)
Add tinned tomatoes
Add 2tbsp tomato puree
Add herbs
Add tsp sugar
Add salt and pepper
Simmer (bring to boil, turn down heat with lid on for 20 mins, stirring occasionally)
Add kidney beans (drained and rinsed)
Bring to boil without lid for 10 mins
Taste and season
Replace lid, turn off heat, leave for 10 mins

Serve with soured cream and plain boiled long grain rice.