Heat olive oil in a heavy pan on a medium high heat. Brown Minced Steak in batches, breaking up with a wooden spoon as required and setting aside when browned.
Add onions and carrots and cook for two minutes, then add celery, garlic and red peppers, and cook for a further 3-4 minutes until softened and lightly coloured.
Add the chilli powder, ground cumin and cinnamon and cook for a further minute, stirring occasionally. Add the kidney beans, chopped tomatoes, tomato puree, coriander stalks and the browned Minced Steak.
Fill one of the empty tomato tins with water and pour this into the pan. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.
Serve with your choice of rice, tacos or jacket potatoes, with grated cheddar cheese, guacamole or soured cream as you prefer, sprinkling the coriander leaves on top.
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