This chile is so quick, cheap and delicious that I cook it often for my family (they cannot get enough). It lasts for about 2 days before every inch of it is consumed, but it only takes a few days before the demands start creeping up again for this warming bowl of chile with a nice dollop of sour cream on top.
Don't be put off by the long list of ingredients, you probably have many of these sitting in your cupboard right now.
Ingredients
A drizzle of oil (roughly 2 tbsp)
1-2 large onions
2-3 garlic cloves (depending on taste)
1 heaped tsp or 1 tbsp of hot chilli powder (I like mine hot)
1-2 tsp paprika
1 tsp ground cumin
500g Lean minced beef
1 stock cube (beef or vegetable)
1 tin of chopped tomatoes
1/2 tsp of dried marjoram
1 tsp sugar
2-3 tbsp tomato puree
1 tin of kidney beans
A couple squares of dark chocolate
Sour cream, cheese and rice to serve
To start, grab a chopping board and dice up your onions and garlic. I like to prepare things in advance so I also use this time to prepare my spices on a plate separately to the veg. You'll need 1 heaped teaspoon (or more) of chilli powder, 1-2 teaspoons of paprika and 1 teaspoon of ground cumin. I grind cumin seeds up in a mortar and pestle, a little more work but the difference in taste is worth it.
Drizzle a little olive oil in a deep pan and set on medium. Throw the onion and garlic in and stir to stop sticking. After a minute, turn the heat to low, cover the pan halfway and let the flavours develop for a while, but keep checking them.
After 5-10 minutes take the lid off and turn the heat up to medium-high. Keep stirring them until they start to turn a lovely golden colour. Throw your spices into the pan with the onions, stir frequently and keep an eye on it for about 5 minutes. Don't stand over it unless you want to really clear out your sinuses.
Turn the heat up to high and stir your beef into the mix until it is all brown. Whilst it browns, stick the kettle on and pour yourself about 400ml of stock with one cube. Add this to the mix once browned.
Add a tin of tomatoes, 2-3 tbsp of tomato puree, 1/2 tsp of dried marjoram and 1 tsp sugar. Give it a good stir. Bring to the boil and turn down to a low low simmer. Put the lid on halfway and let is cook for about 30-40 minutes, checking frequently to stop burning.
Upon returning, you'll notice it has turned a deep hot red. Now is the time to drain and add your tin of kidney beans and a couple squares of dark chocolate. Dark chocolate you ask? Well yes, it really adds something to your chilli. I didn't really believe it at first, but my family can now discern when it is not in the chilli.
Now you can put some rice on and get the sour cream ready and the cheese grated, but I'd like to first give you some advice. Leave the chilli, just let it rest for 30 minutes. Leaving the chilli to rest encourages some sort of spice party and this makes it exquisite. It will not be as tasty on the day as it will be after a night in the fridge.
Add some rice to a bowl, dollop some chilli, grate over some cheese and spoon on some sour cream. Heaven in a bowl.
Adapted from http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne
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