Chili Con Carne

Ingredients

• 15ml olive oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, deseeded and diced
• 500g lean beef mince
• 15ml mild chili powder (or hot, to your taste)
• 10ml ground cumin
• 5ml smoked paprika
• 5ml dried oregano
• 400g can chopped tomatoes
• 400g can red kidney beans, drained and rinsed
• 300ml beef stock
• 5ml cocoa powder (optional, for depth)
• 5ml sugar
• Salt and freshly ground black pepper
• 300g long-grain white rice
• 600ml cold water
• 150g sour cream, to serve
• 100g mature cheddar cheese, grated, to serve

Instructions

1. Heat the olive oil in a large, heavy-based saucepan or Dutch oven over a medium heat. Add the diced onion and bell pepper and cook gently for 5-7 minutes, until softened and translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Turn the heat up to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 5-6 minutes, stirring occasionally, until browned all over. Drain off any excess fat.
4. Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, to toast the spices.
5. Pour in the chopped tomatoes and beef stock. Add the kidney beans, cocoa powder (if using), and sugar. Season generously with salt and pepper.
6. Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and let it gently bubble away for at least 30 minutes, stirring occasionally, until the sauce has thickened nicely.
7. Meanwhile, prepare the rice. Place the rice and 600ml of cold water in a medium saucepan with a pinch of salt. Bring to the boil, then immediately reduce the heat to your lowest setting, cover with a tight-fitting lid, and cook for 12-15 minutes without lifting the lid. Once cooked, remove from the heat and let it stand, still covered, for 5 minutes before fluffing with a fork.
8. Once the chili has finished cooking, taste and adjust the seasoning with more salt, pepper, or chili powder if needed.
9. Serve the chili con carne hot over the fluffy rice, with a spoonful of sour cream and a sprinkle of grated cheddar cheese.