this is the chilli con carne recipe i use

1 tbs olive oil
1 onion chopped
3 cloves of garlic, crushed
2 tsp ground cumin
1.5 tsp chilli powder (sometimes i use fresh chilli or a combination of both)
600g beef mince
400g can tomatoes
2 tbs tomato paste
3 tsp herbs - usually oregano & thyme
2 cups beef stock
1 tsp sugar
1 can kidney beans

heat oil & cook onion for about 5 mins then add the garlic, cumin, chilli powder & mince & cook for 5 mins until beef has browned.

add the tomatoes & tomato paste, herbs & beef stock & sugar, stir. turn down the heat & let it simmer for about an hour & then add the beans just before you're ready to serve. i guess you don't have to cook it for quite so long but the flavour gets better & better the longer you cook it.

if you want to make enchiladas then after you've made the chilli, warm some tortillas & put chilli in the middle & roll up like a tube (my technical term!). to make enchilada sauce i just make a kind of roux with some flour & oil & chilli (fresh) & then add pureed tomatoes & a little bit of water. put the enchiladas in a dish & spread sauce over them (i put some cheese on top as well) & then cook in the oven at around 180 for about 15-20 mins (maybe less - i just take them out when the cheese has melted & the tortillas are a little toasty at the edges).