Chilli con carne

1 hr

A slow-simmered beef and kidney bean chilli, built from sautéed aromatics and spices, thickened with tomato and stock.

1 large onion, diced		Cook onion until soft, 5 min	Add garlic, pepper & spices, cook 5 min	Brown minced beef, 5 min	Add stock, tomatoes & marjoram	Stir in sugar & tomato purée	Simmer covered, 20 min	Stir in beans, simmer uncovered 10 min	Season to taste, rest 10 min covered	Serve with rice & soured cream
1 tbsp oil	Heat oil
1 red pepper, chopped
2 garlic cloves, finely chopped
1 heaped tsp hot chilli powder (or 1 level tbsp mild)
1 tsp paprika
1 tsp ground cumin
500 g / 1 lb 2 oz lean minced beef
1 beef stock cube, crumbled into 300 ml / 10 fl oz hot water
400 g / 14 oz can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar (or 1 thumbnail-sized piece dark chocolate)
2 tbsp tomato purée
410 g / 14.5 oz can red kidney beans, drained and rinsed
plain boiled long grain rice to serve
soured cream to serve

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