750g minced beef

1 tin of chickpeas

1 tin of red kidney beans

2 tins of chopped tomatoes

½ litre of passata

2 medium onions

2 medium carrots

2 sticks of celery

2 red peppers

4 garlic cloves

2 fresh chillies or 1 tsp chilli powder

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp pepper (cayenne or black)

1 tsp salt

2 tbsp balsamic vinegar

1 bunch of fresh coriander

A favourite for any party.

Fry the meat, stir and break down into small chunks then set aside.

Peel carrots, onions & garlic, deseed peppers, drain beans.

Finely chop celery, chillies & coriander, crush garlic & sprinkle with salt & olive oil.

Roughly chop carrots, onions and peppers.

Cook carrots, onions, peppers and celery at medium heat for about 5 to 7 min or until softened, stir regularly.

Add the drained beans, tins of tomatoes, passata, chillies and garlic.

Add the spices; cumin, cinnamon, salt and pepper.

Bring to boil and simmer for 30min. Add the cooked meat and add either water or white wine if too thick.

Add most of the coriander and a splash of vinegar.

Stir the whole mixture until all is mixed up.

Leave on low heat to infuse for about 10min, taste and add any more spices if necessary.

Serve with either rice, couscous, tortilla chips, pitta bread or with anything else you like.

Sprinkle with fresh coriander and serve with lime wedges and fresh chopped chillies to sprinkle over.