Chilli con Carne

2 tablespoons olive oil

2 medium-sized onions, finely sliced

2 garlic cloves, chopped

1 1/2 lb. lean minced (ground) beef

8 oz. canned tomatoes (1 tin)

3 oz. canned tomato paste

1 bay leaf

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon cayenne pepper

2 tablespoons mild chilli powder

2 teaspoons salt

12 fl. oz. beeft stock

14 oz. canned red kidney beans, drained

In a large frying-pan, heat the toil over moderate heat. Add the onions ang garlic and fry them for 5 to 6 minutes, stirring constantly. Add the meat and brown it, stirring from time to time to make sure the meat breaks up properly and does not stick to the pan.

Put the mixture into a large, heavy saucepan and, mixing well, add the tomatoes, tomato sauce, bay leaf, cumin, oregano, cayenne pepper, chilli powder, salt and stock. Cover the pan and bring the liquids to the boil ovre moderate heat. Reduce the heat to low and simmer the mixture, stirring occasionally, for 1 hour. Add the kidney beans, cover the pan again and continue simmering for 30 minutes. Remove the bay leaf and serve.