Smoky Chipotle Beef Chilli

• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Beef Mince(500 g)
• Tomato paste(2 tbsp)
• Chipotle in Adobo(2 tbsp)
• Smoked paprika(2 tsp)
• Cumin(2 tsp)
• Dried Oregano(1 tsp)
• Beef Broth(250 ml)
• Canned tomatoes(400 g)
• Kidney Beans(400 g)
• Black Beans(400 g)
• Corn(150 g)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Cheddar cheese(100 g)
• Sour cream(120 g)
• Coriander(10 g)
• Lime(1)

Method

1. 1

   Dice the {Onion} and {Bell pepper}, mince the {Garlic}, drain and rinse the {Kidney Beans} and {Black Beans}, and roughly chop the {Fresh cilantro}.

   ~12 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. Stir in the {Garlic} and cook briefly.

   ~5 min

3. 3

   Add the {Ground beef}, {Salt}, and {Black pepper}. Break the beef into small irregular pieces and cook until browned. Stir in the {Tomato paste}, {Chipotle in Adobo}, {Smoked paprika}, {Cumin}, and {Oregano} until the pot smells rich and smoky.

   ~8 min

4. 4

   Pour in the {Beef Stock} and add the {Canned tomatoes}, {Kidney Beans}, {Black Beans}, and {Corn}. Bring to a simmer, then cook until thickened and cohesive, stirring now and then.

   ~17 min

5. 5

   Ladle the chilli into bowls and top with {Cheddar cheese}, {Sour cream}, {Fresh cilantro}, and wedges of {Lime} for squeezing over.