Chilli Con Carne 2 tbsp Olive oil 250g braising beef, cut into 3cm chunks 250g pork, cut into 3cm chunks 1 onion, chopped 2 garlic cloves, sliced 2 tbsp tomato puree 1 tbsp Cocoa powder 1 red chilli, chopped and seeds removed 1 tbsp mild chilli powder 1 tsp Salt 1 tsp Cumin 1 tsp chopped oregano leaves 1 green pepper, diced 225ml chicken stock 1x400g can chopped tomatoes 1x200g can red kidney beans, drained Method 1. Heat the olive oil in a frying pan over a medium heat and cook the beef and pork until browned 2. Add the onion, garlic and tomato paste and cook for about 2 minutes, until softened. 3. Stir in the coca, chopped chilli, chilli powder, salt, cumin and oregano and mix thoroughly. 4. Add the pepper, chicken stock and chopped tomatoes, and cook on a low heat for 1Â½ hours. Tip in the kidney beans, cook for a further 2 minutes, and season to taste. Serve hot, garnished with chopped coriander and accompanied with boiled rice.