Ultimate HelloFresh Chilli Con Carne (The Sequel!)

Peel the onion and cut in half through the root, then roughly chop. Peel and finely chop the garlic. Roughly chop the peppers into bite-sized pieces. Roughly chop the coriander. Remove the seeds from the chilli and finely chop.

Heat 2 tbsp of oil in a frying pan on medium heat. Cook the onion, garlic and chilli for about 6 mins or until soft. Tip: The amount of chilli you use depends on how hot you like things! Tip: Be careful not to burn them, if the pan is getting dry add a few drops of water.

Tip the onion mixture onto a plate and keep to the side. Turn the heat up to its highest and without adding any more oil, cook the peppers for 3-4 mins until slightly charred, remove from the pan and set aside with the onion mix.

Fry off the meat in the same pan in two batches over high heat, seasoning with salt and pepper as you go. Tip: Doing it this way you don’t overcrowd the pan and the meat can brown off instead of simply stewing.

On medium heat, add back in all the meat, onion mix and peppers. Add the smoked paprika, kidney beans (don’t drain them) along with the tomato passata and 200ml of water. Turn to low and let it simmer for at least 10 mins (add a little more water if it begins to dry out). Tip: Rinse out the tin from the kidney beans with the water to use all the sauce.

LH: Mix your sour cream with the zest and juice from half the lime and a pinch of salt.