Yields: 4 Servings
- 1 tbsp oil
- 1 large onion
- 1 red pepper
- 1 large carrot
- 2 garlic cloves, peeled
- 1 heaped tsp hot chili powder (or 1 level tbsp if you only have mild)
- 1 tsp paprika
- 1 tsp ground cumin
- 500g lean minced beef
- 400g can chopped tomatoes
- ½ tsp dried marjoram
- 1 tsp sugar
- 2 tbsp tomato purée
- 410g can red kidney beans
- Optional: plain boiled long grain rice and sour cream, to serve
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and chop carrot. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the stove over a medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft and slightly translucent.
- Tip in the garlic, red pepper, carrots, chili powder, paprika and ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown the meat. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Making the sauce. Open 1 can of chopped tomatoes (400g can) and add this into the pan with the meat mixture. Tip in the dried marjoram and sugar and add a shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Bring on the beans. Drain and rinse 1 can of red kidney beans in a sieve and stir them into the chili pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chili and season. Now replace the lid, turn off the heat and leave your chili to stand for 10 minutes before serving, and relax. Leaving your chili to stand is really important as it allows the flavours to mingle and the meat.
- Serve! Serve with sour cream and plain boiled long grain rice or crusty bread (optional).