Step 1

Start by making the chilli con carne. Finely dice the onion and red peppers. Crush the garlic.

Step 2

Add a drizzle of olive oil into a large lidded saucepan on medium heat. Once hot, fry the mince in batches, making sure it doesn’t stew. Once browned, remove from the pan and set aside.

Step 3

Add another glug of oil into the pan. Then, add the onion and pepper. Stir-fry over until softened, 7 mins, then add the garlic and fry until fragrant.

Step 4

Stir in the tomato purée, chilli powder, paprika and ground cumin. Cook for 2 mins stirring all the time.

Step 5

Add the tinned tomatoes and drained kidney beans. Mix well, then return the mince to the pan and pour in the beef stock. The mince should all be covered. If not, add a splash of water. Season with salt and pepper. At this point, taste the chilli – if you want more spice, add a wee bit more chilli powder.

Step 6

Simmer the chilli until thickened to your liking, or bring to the boil, then reduce to a simmer, place a lid on and leave to cook gently for up to 1 hr 30 mins, depending on how much time you have. Simmering for a longer time will mean a thicker, richer end result, but it’s still delicious eaten straight away if you don’t have the time or are too hungry.

Step 7

Stir the sweetcorn through until defrosted. Optional: if batch cooking the chilli con carne for the week, transfer to Tupperware containers now.

Step 8

Heat the rice following packet instructions.

Step 9

Meanwhile, chop the tomatoes into 1cm chunks and shred the lettuce. Place both into a bowl and season with salt, pepper and the juice of ½ a lime. Pick the coriander leaves and thinly slice the stalks.

Step 10

Toss the coriander stalks through the rice and share between bowls. Top with the chilli, tortilla crisps, tomato salad and a dollop of soured cream. Finish with a scattering of coriander and serve with any remaining lime wedges.