500g lean steak mince

2 medium onions, chopped

3 crushed garlic cloves

2 tsp hot chilli powder

2 tsp ground cumin

2 tsp ground coriander

2 tbsp.  plain flour

450ml beef stock

1 can of chopped tomatoes (400g)

1 can of red kidney beans, drained and rinsed(400g)

3 tbsp. tomato purée

1 tsp caster sugar/sweetener

1 tsp dried oregano

1 bay leaf

1 bag of tortilla chips

sea salt

freshly ground black pepper

Cook the mince and onions in a large no-stick saucepan over a medium heat.

Cook for 5 minutes, making sure to break up the mince.

Add the chilli powder, cumin, coriander and garlic. 
Fry together for 3 minutes.

Add the flour and stir well.

Add the stock slowly, stirring constantly.

Add the tinned tomatoes and kidney beans and stir in the tomato puree, 

caster sugar/sweetener and bay leaf.

Season with some salt and plenty of freshly ground black pepper.

Bring to a simmer and cover loosely with a lid. 
Reduce the heat and simmer gently for 45 and
make sure to keep stirring your chilli every 10 minutes.

After 45 minutes check that the meat is
tender and the sauce is thick.

Adjust the seasoning to taste and serve with one cup of
rice per person and some tortilla chips in a bowl.