Slow cooker chilli con carne

1 onion, sliced
1 red pepper, deseeded and thickly sliced
small bunch fresh coriander, stalks finely chopped
1 tbsp sunflower oil
750g Beef mince (or 500g beef brisket, trimmed of excess fat and cut into matchbox-size pieces)
salt and freshly ground black pepper
2 fat garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
2 tsp hot chilli powder (3x mild chilli powder)
1 tsp dried oregano
2 tbsp tomato purée
400g/14oz can chopped tomatoes
300ml/½ pint hot beef stock
2 x 400g/14oz can red kidney beans in water, rinsed and drained

Place the onion, red pepper and coriander stalks into a slow cooker.
Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready.
Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant.
Stir in the tomato purée, tomatoes and stock then bring to a boil.
Pour the hot sauce over the meat, then cover with a lid and cook on low for three hours (seven if using brisket).
Stir in the beans, then cook for an hour more (until the meat is very tender.)
Serve with rice, soured cream and guacamole.

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