Beef & Bean Chilli

• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Beef Mince(500 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Kidney Beans(400 g)
• Beef Broth(250 ml)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Sour cream(120 g)optional
• Coriander(10 g)optional

Method

1. 1

   Dice the {Onion} and {Bell pepper}, and finely chop the {Garlic}. Drain and rinse the {Kidney Beans}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pot over medium-high heat. Add the {Onion} and {Bell pepper} and cook until softened, about 5 minutes. Stir in the {Garlic} for 1 minute.

   ~6 min

3. 3

   Add the {Ground beef}, {Salt}, and {Black pepper}. Break up the beef and cook until browned and no pink remains, about 6 minutes. Stir in the {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, and {Chili flakes} for 1 minute.

   ~7 min

4. 4

   Pour in the {Canned tomatoes} and {Beef Stock}, then add the {Kidney Beans}. Stir well, bring to a gentle bubble, and simmer uncovered for 20 minutes until thick and rich.

   ~20 min

5. 5

   Spoon the chilli into bowls and top with {Sour cream} and {Fresh cilantro} if using.

   ~2 min