Chilli con carne and rice

Method

1 First, cook the rice. Put it in a large saucepan of salted boiling water and cook for 15-20min until tender, or according to the instructions on the packet.

2 Meanwhile, heat 1tbsp oil in a large saucepan or flameproof casserole over a low to medium heat. Add the spices and fry for 1min until aromatic. Tip in the Bolognese sauce and beans, and cook for 10min until heated right through. Add the chocolate and stir until melted. Taste for seasoning, adding more chilli if you like.

3 Heat the oil for the rice in a deep, large frying pan over a medium heat. Sauté the peppers for 3-5min until tender. Drain the rice and toss together with the peppers. Season to taste.

4 Serve the chilli con carne garnished with the chopped chives, with the savoury rice and tortilla chips on the side.

Cook's notes
■ Chilli flakes are crushed dried red chillies, while chilli powder is milder as it's often a blend of chillies, garlic, oregano and cumin. Use either according to how hot you like it.

■ Dark chocolate is often used in Mexican dishes to add depth and to
balance the fi eriness of the chillies.