Chilli Con Carne

This is the recipe I've had the most feedback from, since it was published in the UCB. People cook this weekly and  for that I'm eternally happy that I've made it into the routine - the sign of good food and that is what it's all about. Forget all the ego-led celebrity chefs who are now on TV talking about everything except the food. What the fuck is that all about?

Feeds 4  

3 tablespoons vegetable oil

1 large onion, chopped

500g/18oz minced beef/steak

2 tins tomatoes

1 tablespoon tomato purée

juice of 1/2 lemon

1 teaspoon salt

1 tin red kidney beans

2 teaspoons finely chopped garlic 

1 teaspoon paprika

1 teaspoon cayenne pepper

2 teaspoons chilli powder   

2 teaspoons fajita spice

1 bay leaf

475ml/17fl oz/a generous 2 cups beef stock

3 tablespoons soured cream

Heat the vegetable oil in a large pan. Add the onion and fry gently for 5 minutes. Add the meat, allow to brown, and cook for a further 5 minutes.

Then tip in the tomatoes, the tomato purée, lemon juice, the salt, red kidney beans, garlic, all the spices, the bay leaf and beef stock. Mix well and simmer for at least an hour, stirring occasionally (feel free to add more water if the mixture gets too thick). Cook for as long as possible.

Stir the soured cream in at the last minute, and serve with tacos, baked potatoes and mayo on the side. Or just American long grain rice.