ChiliConCarneNeill

Get a really big sauce pan, add a good glug of oil and put on a medium heat.

Chop the onions in to small dice and chop up the garlic too then put put it all in the pan to cook until the onions are translucent.

Add the cumin, cinnamon and chilli powder in while the onions are cooking (obviously need to watch the heat so that the garlic and spices don't burn) .

Then turn up the heat and pour in the ale so that it starts bubbling and burns off some of the alcohol for a couple of minutes.

Next add the tomatoes on the high heat, and then turn down to a gentle simmer.

Add 1/2 a tin of water too.

Now, for the meat. Cook the lardons in a frying pan on a medium heat to render off some of the fat. When the lardons start to get bits of sticky, brown fat, drain off the liquid fat in the pan and add the lardons to the sauce.

Then split the two types of mince meat into batches that are small enough to fit in the frying pan without getting crowded (a 500g pack i split into three or four for a 20cm pan) For each batch, put it in the pan on a high heat, give it one twist of sea salt. Cook until some of the mince meat starts to catch and get caramelised on the pan.

It's not important to properly cook all of the mince as it will cook in with the sauce. The important thing is to get some of the mince a bit caramelised.

So now you've got all of the meat in with the sauce, so stir it all up, taste and season.

Slice the red chilli and add to the pan.

Drain and rinse the beans and sweetcorn to get rid of all of the crud in the tins and add those over the top of the sauce and meat.

Leave it simmering for about 20 minutes, stir it all in then stir through some chopped fresh coriander if you like.