Beef and kidney bean chilli

Name: Beef and kidney bean chilli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: mexican
Ingredients: 1 onion, diced; 1 red pepper, diced; 2 garlic cloves, chopped; 1 tbsp oil; 1 heaped tsp hot chilli powder; 1 tsp paprika; 1 tsp ground cumin; 500 g beef mince; 1 beef stock cube; 400 g canned chopped tomatoes; 0.5 tsp dried marjoram; 1 tsp sugar; 2 tbsp tomato purée; 410 g canned kidney beans, drained; 0 cooked rice, to serve; 0 soured cream, to serve

A hearty beef chilli with beans and a gently spiced tomato sauce. Rest for 10 minutes before serving.

1 onion, diced
1 red pepper, diced
2 garlic cloves, chopped
1 tbsp oil
1 heaped tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
500 g beef mince
1 beef stock cube
400 g canned chopped tomatoes
0.5 tsp dried marjoram
1 tsp sugar
2 tbsp tomato purée
410 g canned kidney beans, drained
0 cooked rice, to serve
0 soured cream, to serve

Dice the onion and pepper. Fry onion in oil for 5 minutes, then add garlic, pepper and spices for 5 minutes more.
Add beef and cook until browned throughout. Dissolve the stock cube in 300ml hot water; add with tomatoes, marjoram, sugar and tomato purée.
Cover and simmer for 20 minutes, stirring occasionally. Add drained beans and simmer uncovered for 10 minutes. Add water if needed. Season, rest off the heat for 10 minutes, then serve with rice and soured cream.

Inspired by a Good Food recipe · Photo: Carstor, CC BY-SA 2.5, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Bowl_of_chili.jpg)