Beef Chili con Carne

• Beef Mince(500 g)
• Onion(1)
• Garlic(3 cloves)
• Bell pepper(1)
• Olive oil(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Kidney Beans(400 g)
• Black Beans(400 g)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Beef Broth(400 ml)
• Steamed Rice(300 g)
• Cheddar cheese(80 g)
• Sour cream(120 g)
• Coriander(10 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, and dice {Bell pepper}. Rinse the {Kidney Beans} and {Black Beans}. Grate the {Cheddar cheese} and roughly chop the {Fresh cilantro} if using.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium-high heat. Add {Ground beef}, {Onion}, and {Bell pepper}. Cook, breaking up the beef, until the meat is browned and the onion has softened, then stir in {Garlic}.

   ~8 min

3. 3

   Stir in {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, {Chili flakes}, {Salt}, and {Black pepper}. Cook for 1 minute until the tomato paste darkens slightly and the spices smell fragrant.

   ~2 min

4. 4

   Add {Canned tomatoes}, {Beef Stock}, {Kidney Beans}, and {Black Beans}. Bring to a gentle bubble, then lower the heat and simmer until the chili is thick and rich. At the same time, cook {White rice} in a separate pan according to the pack instructions.

   ~20 min

5. 5

   Spoon the rice into bowls and ladle over the chili. Finish with {Cheddar cheese}, {Sour cream}, and {Fresh cilantro} if using.

   ~0 min