Ingredients
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2 tablespoon Vegetable Oil
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1 Large onion
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1 Red Pepper
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2 cloves Garlic
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1 teaspoon Pimenton
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1 teaspoon Hot Chilli Powder
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1 ½ teaspoon Ground Cumin
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500g Minced Beef
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1 Beef Stock Cube
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400g Tinned Chopped Tomatoes
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1 teaspoon Dried Marjoram
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1 teaspoon Sugar
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400g Tinned Red Kidney Beans
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2 tablespoon Tomato Puree
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Directions
Steps
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1
Done
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Chop one large onion into small dice. Peel and finely chop 2 garlic cloves. And cut your pepper in half lengthways, remove the stalk and wash the seeds away then chop. |
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2
Done
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Put your pan on the hob over medium heat and add 2 tablespoon oil. Wait until its hot then add onion, stirring frequently until onion is translucent. Add in the garlic, red pepper, pimento, chili powder, marjoram and cumin. Stir and leave it to cook for 5 minutes. |
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3
Done
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Turn the heat up then add the minced beef in. keep stirring until the mince is uniform and no more pink bits. Make sure you keep the heat hot enough for the meat to fry. |
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4
Done
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Crumble your stock into 300ml hot water. Pour this into the pan with the minced mixture, add chopped tomato, tomato puree, salt and pepper. Stir the sauce well. |
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5
Done
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Bring the whole thing to the boil, give it a good stir and put the lid on. Turn down the heat until it is gently bubbling and leave it for 20 minutes. Keep checking and stir to make sure the sauce is not dying out. After simmering gently, the saucy mince mixture should look thick and juicy. |
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6
Done
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Drain and rinse the beans in a sieve and stir them into the chili pot then add sugar/chocolate. Bring to the boil again without the lid on for 10 minutes. At this stage, add a little more water if it looks too dry. Taste a bit of the chili and season. It will probably take a lot more seasoning than you think. |
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7
Done
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Now replace the lid, turn off the heat and let it stand for 10 minutes before serving. Leaving your chili to stand is important as it allows the flavour to mingle. |
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8
Done
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Serve it hot with rice or baked jacket potato. |
