Smoky Beef Chilli

• Beef Mince(600 g)
• Onion(1)
• Garlic(4 cloves)
• Bell pepper(1)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Kidney Beans(400 g)
• Beef Broth(250 ml)
• Olive oil(1 tbsp)
• Smoked paprika(2 tsp)
• Paprika(1 tsp)
• Cumin(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Brown sugar(1 tsp)
• Worcestershire sauce(1 tbsp)
• 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}, drain and rinse the {Kidney Beans}, and finely chop the {Garlic}.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium-high heat. Add the {Ground beef}, {Salt}, and {Black pepper}, then cook, breaking it up well, until browned and no pink remains.

   ~8 min

3. 3

   Add the {Onion} and {Bell pepper}. Cook until softened, then stir in the {Garlic}, {Tomato paste}, {Smoked paprika}, {Paprika}, {Cumin}, {Oregano}, and {Chili flakes} for 1 minute until fragrant.

   ~5 min

4. 4

   Pour in the {Canned tomatoes} and {Beef Stock}, then stir in the {Kidney Beans}, {Brown sugar}, and {Worcestershire sauce}. Bring to a gentle bubble, breaking up the tomatoes as you stir.

   ~2 min

5. 5

   Lower the heat and simmer until the chilli is thick, rich, and spoonable, stirring once or twice so nothing catches on the bottom.

   ~15 min

6. 6

   Ladle into bowls and top with {Sour cream} and {Fresh cilantro} if using.

   ~0 min