Spicy Chilli Graveyard Dip

500 g lean Scotch Beef PGI mince

1 large onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

2 garlic cloves, peeled and crushed

1 heaped tsp hot chilli powder

1 tsp paprika

1 tsp ground cumin

1 tbsp vegetable oil

300 ml beef stock

400 g can chopped tomatoes

2 tbsp tomato puree

410 g red kidney beans

Fresh chives to garnish

Wholemeal tortillas

Cayenne pepper

Salt & pepper