Chilli con carne with herb salsa

Method:

Heat half the oil in a large, heavy-based saucepan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes each side or until browned. Transfer to plate.

Heat remaining oil in saucepan over medium-high heat. Add onion, garlic and capsicum. Cook, stirring, for 7 minutes or until capsicum has softened.

Add cumin, coriander, chilli and cinnamon. Cook, stirring, for 1 minute or until fragrant.

Return beef to pan with tomato and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour.

Remove lid. Simmer, uncovered, for 45 minutes or until beef is very tender.

Using tongs, transfer beef to a bowl. Using 2 forks, shred meat, discarding excess fat.

Bring mixture to the boil over medium-high heat. Add beef. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce has thickened.

Remove and discard cinnamon stick. Stir in half the coriander.

Combine mint, cucumber and remaining coriander in a bowl.

Serve chili con carne topped with mint mixture.