This is an impressive dish that will knock your socks off. If you aren't good with chillies, don't eat chilli con carne!
Sweat the onion, garlic, chilli and thyme in 2tbsp oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning. After 5 mins, add coriander.
Mix the chives and soured cream together.
To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.