Chilli Con Carne Nacho Dipper! - cooking recipe

Ingredients

1 kg beef mince
400 g red kidney beans
400 g mexican style beans (Jackel mix by Heinz)
2 brown onions, finely chopped
1 tablespoon olive oil
800 g tomatoes, diced
2 tablespoons tomato paste
2 tablespoons garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons sweet paprika
1 -2 teaspoon fresh chili pepper (optional)
2 cups water
2 tablespoons instant bouillon granules
2 cups tasty cheese, shredded

Preparation

Preheat oven to 160\u00b0C Heat a couple of teaspoons of oil in a large pan and cook the mince on high heat until it's completely browned. Put the mince aside in a large casserole dish.
Use a can of red kidney beans, wash them thoroughly under running water and drain.
Heat the remaining oil in the same pan on medium heat. Add the onion and garlic (I use minced from a jar) and cook until onion is soft. Add and spices and cook (about 1 minute until aromatic).
Add tomato paste and cook a few more minutes on low heat - You can add some sugar if you don't have tomato paste.
Add canned diced tomato (I like to use canned roma tomatoes) and 2 cups of water and the 2 tbs of stock (vegetable or beef), and bring to the boil for a couple of minutes.
Pour tomato mixture into the casserole dish with the mince.
Add the drained red kidney beans and stir until well combined. Add the Jackel beans and stir in well.
Bake the mixture, covered, for about 1 1/2 hour in fan forced oven.
Put 1 serve in a bowl (about 100gm) with a spoon full of shredded cheese on top, a dollop of sour cream and/or fresh mashed avocado, with 30-50 gm corn chips on the side for dipping.