Super Hot Chilli Con Carne - cooking recipe

Ingredients

250 g beef mince
400 g chopped tomatoes
200 ml beef stock
1 -2 tablespoon oil (I use olive oil or sunflower oil)
1 medium onion (chopped)
4 garlic cloves (minced)
1 dried ghost chile (crumbled)
1 teaspoon dried chili pepper flakes
2 medium green chilies (chopped with seeds)
2 medium red chilies (chopped with seeds)
1 tablespoon cumin powder
1 teaspoon coriander powder
1 1/2 teaspoons dried chipotle powder (or equivalent whole chillies or other dried smoked chilli)
1 1/2 teaspoons hot smoked paprika
1 tablespoon dried oregano
400 g kidney beans (drained and washed)
200 g basmati rice
jalapeno (to serve)
grated cheddar cheese (to serve)
salt and pepper

Preparation

Brown beef mince in a heavy based sauce pan, transfer to a fine mesh sieve to drain excess fat.
Add half the oil and saute onions till soft and translucent, then add the fresh chillies and turn up the heat to get some colour on the onions.
Turn down the heat and add the remaining oil and dryry ingredients except for the oregano, cook for around 30seconds.
Add the chopped tomatoes, garlic, oregano, dried chilli and drained mince. Cook over a medium heat till the mixture looses some of it moisture,around 10mins then re-hydrate with some the beef stock, add salt and pepper to taste and simmer with the lid on for ideally 45-60mins. Stirring every 10mins, if the chilli become too dry just top up with beef stock.
Cook basmati rice to packet instructions.
Then add the kidney beans to the chilli and continue to cook with the lid off for a further 10mins or untill the chilli is to the consistency you like.
Serve with basmati and topped with some jalapeno slices and grated cheddar.