Smoking hot chilli con carne

This classic "Mexican" dish is not from a recipe book or the Bearded Argentinian as you might suspect, but from my Dad, Barry. Here's a photo of my Dad in the 70s to set some context (#nofilter, colours were just like that in the 70s).

This is a truly warming winter meal and tastes even better the following day or out of the freezer - good job as my Dad always makes a vat of it. So, like Cate's shepherd's pie, another great option for a 'make ahead and freeze' meal for over the holding period (although granted, it's probably a bit late for this holiday period...).

Top tips from Barry that I've picked up over the years include: using plum tinned tomatoes rather than chopped as they are more intense; adding a combination of mild and hot chilli powders, as the mild has more flavour whereas the hot has the kick; and simmering the chilli for as long as you can. I've also added my own twist, adapted from a pulled pork dish by Felicity Cloake in Perfect Host: adding a shot of espresso coffee for a lovely rich smokiness.

Ingredients

(Serves 4)

1 onion

500g beef mince

2 teaspoons mild chilli powder

2 teaspoons hot chilli powder (for medium-hot; adjust ratio depending on spice tolerance)

2 whole fresh chillis (optional)

1 beef stock cube

1 tin plum tomatoes in juice

1 shot fresh espresso coffee

1 tin red kidney beans

Method

1.  Chop the onion and cook gently in a tablespoon of olive oil for a few minutes. Add the mince and brown.

2. Add the spices and fresh chillis (if using), crumble in the stock cube, tip in the tomatoes, refill the tin with water and add that too, then add the coffee and season.

3. Cover and sImmer for at least 45 minutes, longer if possible, adding more water if it becomes to dry.

4. Break up the plum tomatoes and add the kidney beans; cook for another 10 minutes. The sauce should be thick and not at all watery.

Serve with rice or a jacket potato, maybe a dollop of yoghurt to cool the spices, for a warming (and filling) meal.