Beef and bacon chilli with black eye beans, fried jalapeño slices and chive sour cream

For the chilli, cook the smoked bacon over a medium-high heat until it begins to brown

Add in the ground beef and cook, stirring occasionally, until browned. Lower the heat, then add in the mirepoix of onion, carrot and celery. Cook until the vegetables are soft, then stir through the garlic and cook for an additional minute or two, until fragrant

Stir through the ground spices along with a pinch of salt. After two minutes, add in the tins of chopped tomatoes and stir well. Reduce the heat to low, then cover partially with a lid and leave to simmer for 30-40 minutes 

Meanwhile, to make the fried jalapeños, first remove them from the brine and pat dry with kitchen paper

Heat the vegetable oil in a medium-sized pot until around 170°C

Season the flour with salt and pepper, then dust each of the jalapeño slices in flour before frying until golden. Drain on paper towels once cooked, then season with salt

For the chive sour cream, mix together the chives, garlic and sour cream along with salt and pepper to taste

Add the rinsed black eye beans to the chilli then simmer, uncovered for an additional 10 minutes. Season to taste with salt and pepper, then serve with the rice and topped with the chive sour cream and fresh coriander