2 tbsp olive oil
1 tsp Garlic oil
1 carrot, finely chopped
1 celery stick, finely chopped
400g/14¼oz minced beef
1 red chili, seeds removed, finely diced
1 tsp ground cumin
1 tsp paprika
1 heaped tbsp tomato purée
400g/14¼oz can chopped tomatoes
½ bunch fresh coriander, roughly chopped
steamed basmati rice, to serve
Heat the olive oil in a large, deep frying pan over a medium to high heat.
Add the carrot and celery. Fry until the vegetables are softened, but not browned (about eight minutes).
Increase the heat and add the minced beef and red chili. Turn regularly to brown the meat on all sides.
Add the cumin, garlic oil, paprika and tomato purée. Cook for three minutes, stirring continuously.
Add the chopped tomatoes and simmer for 35 minutes, adding water if the mixture begins to dry out.
Serve generous portions of chili with steamed basmati rice.
Recipe adapted from: Good Food