Prep time: 10 mins
Cook time: 1hr
Total time: 1hr 10 mins
Serving: 4

Ingredients : 

1 large onion
1 red pepper
garlic cloves
1 tbsp oil
1 heaped tsp hot chili powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can have chopped tomatoes
½ tsp dried marjoram
1 tsp sugar
tbsp tomato purée
410g of red kidney beans
Plain boiled long-grain rice to serve
Soured cream to serve

Instructions : 

1 You should get the veggies ready. Dice up 1 large onion into pieces about 5 mm square. The simplest method involves halving the onion lengthwise, peeling it, and then slicing each half into thick matchsticks down the length of the onion without completely severing the root end. You can make dice out of the matchsticks if you cut them in half.
2 Make a slit along the middle of a red pepper, pull out the stem, and discard the seeds before chopping it. Two garlic cloves, peeled and chopped coarsely.
3 Prepare to cook. Turn on the stove to medium heat and place the pan inside. Heat 1 tablespoon of oil for 1-2 minutes (a little longer for an electric hob).
4 For approximately 5 minutes, or until the onion is mushy, squidgy, and somewhat translucent, add the onion and simmer while tossing fairly regularly.
5 Stir in the garlic, red pepper, hot chili powder (one heaping tsp or one level tbsp), paprika, and powdered cumin.
6 Toss it around and let it simmer for another 5 minutes, checking on it every so often.
7 Toast 500 grams of lean ground beef. Raise the temperature, throw the meat in the pan, and start shredding it with a spoon. When you add the mince, the mixture should begin to sizzle.
8 Keep poking and tossing the mince for at least 5 minutes or until it has all coagulated into homogeneous, mince-sized lumps and there are no longer any pink pieces. Aim at a high enough temperature, so the meat browns and fries rather than merely stews.
9 Create the dipping sauce. Mix 300 ml boiling water with 1 beef stock cube and crumble. Add this to the pan containing the minced ingredients.
10 Flake in one 400-gram can have chopped tomatoes. Sprinkle in half a teaspoon of dried marjoram, a teaspoon of sugar, a little salt, and pepper to taste. About 2 tablespoons of tomato paste should be squirted into the sauce, and the whole thing should be stirred thoroughly.
11 Gently simmer it. Raise the heat to high, add the other ingredients, and bring to a boil. If you want to let it simmer for 20 minutes, turn the heat down to where it only bubbles softly.
12 Stir the sauce around every so while to prevent it from sticking to the bottom of the pan and drying out. If so, ensure the heat is low enough by adding a few tablespoons of water. The mince and sauce should look thick and juicy after a low simmer.
13 Add a 410-gram can of red kidney beans to the chili after draining and rinsing in a strainer. Reheat to a boil, then reduce heat to a simmer without covering for 10 minutes. If it seems dry, add a splash of more water.
14 Take a nibble of the chili and adjust the seasoning. More seasoning is likely to be needed than you anticipate.
15 Turn off the heat, replace the lid, and let the chili sit for ten minutes before serving. This step is crucial because it promotes taste blending.
16 Long-grain rice and sour cream go well together.