Beef & Bean Chili
Steps
- Heat 1 tablespoon of oil over medium heat. Fry 1 large, chopped onion for 5 minutes.
- Add 1 chopped red pepper, 2 cloves of chopped garlic, 1 tablespoon of mild chili powder, 1 teaspoon of paprika, and 1 teaspoon of ground cumin. Cook for 5 minutes.
- Turn up the heat and add 500g of lean ground beef. Break it up and fry until browned.
- Add 300ml of hot beef stock, 400g of canned chopped tomatoes, ½ teaspoon of dried marjoram, 1 teaspoon of sugar, and 2 tablespoons of tomato paste.
- Cover and simmer gently for 20 minutes, stirring occasionally. Add water if it starts to dry out.
- Add 410g of canned kidney beans (undrained weight), drained and rinsed. Simmer uncovered for 10 minutes. The beef must reach 160°F / 71°C.
- Season with salt and black pepper to taste. Rest off the heat for 10 minutes.