Use a heavy pot. Chop the red onions and cook them in a generous amount of oil (vegetable oil or light olive oil) - don’t brown them just keep them moving while they soften. Salt and pepper
Add the chopped celery and garlic and the bottom half od the chopped coriander (use the stalks as well as some of the leaves) and keep moving. More salt and pepper. Cook for a good 5 mins, maybe 10
Throw in the meat and use a wooden spoon (or sometimes easier to use a potato masher) to break it up.
When the meat is cooked - only takes 4 or 5 mins - you can add the salsa, passatta and tinned tomatoes, stir, and then add the stock
Once you have the heat back up you can throw in the beans - bring back to the heat and throw in the top half of the chopped coriander and its ready
I top it with crushed tortillas, more chopped coriander and some mexican cheese to serve. You may also top with fresh or dried chili if more heat is required.
