Instructions: Tortilla chips and grated cheddar cheese to serve

Place the first seven ingredients in a bowl mix together and chill.

Pour 1 tbsp oil into a broad based lidded ovenproof pan add the onions cover and cook on the simmering plate for 4 to 5 minutes or until soft but not coloured.

Add garlic chilli and cumin cook for I minute then set aside.

Transfer the pan to the boiling plate add the remaining all and mince; cook for 5 to 6 minutes stirring regularly.

Add the onion mixture tomatoes tomato paste and stock.

Bring to the boil and place uncovered on the floor of the roasting oven for 15 minutes. Add the pinto beans and cook for a further 15 minutes; season.

Pile the chilli into a serving dish with a handful of tortilla chips and sprinkle some cheese over the top.

Place the dish on the highest shelf level possible in the roasting oven pushing the dish to the back of the oven where it is hottest for 7 to 12 minutes or until bubbling. Spoon salsa over and serve.

To save time use a bought salsa adding chopped avocado and fresh coriander. Chilli is a great supper dish. You could also serve it m taco shells with lettuce and soured cream.

Serves 4

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