Peel and finely dice the onions, carrot and celery. Mince up the garlic cloves with a pinch of Maldon sea salt. Remove the seeds from the red pepper and then dice into small cubes. Pick the leaves from the coriander and carefully chop the leaves. Finely chop the root of the coriander.
Heat a wide bottomed saucepan until hot and add the sunflower oil. Add the chopped onions, carrot and celery. Cook for a few minutes with a pinch of salt until they begin to soften. Add the minced beef and cook for a few minutes until browned. Add the chopped coriander root, ground spices, cinnamon stick and the garlic and cook for a further minute. Season with salt and pepper and then add the chopped tomatoes. Add a tinful of water and bring to the boil. When boiling reduce the heat to a simmer and allow to cook for 40 minutes. Add the kidney beans 5 minutes before serving and warm through.
Wash the rice in a sieve under cold running water. Place in a saucepan and add the salt, water and cracked cardamom pods. Bring to the boil and then reduce the heat to a simmer, cover the pan with a lid and cook for 10-12 minutes or until all of the water has evaporated. Remove from the heat and leave for 5 minutes with the lid on before serving.
Finish the chilli con carne with the chopped coriander leaves and check the seasoning.
Spoon some rice into a bowl and top with the chilli con carne. Finish with a dollop of creme fraiche and serve immediately.
«If you want an extra kick of chilli, add some finely diced fresh chilli just before serving.»