Chili Con Carne | Beef Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (diced finely)
• 2 garlic cloves (minced)
• 500 grams ground beef (less fat)
• 1 pinch turmeric powder
• 2 teaspoons red chilli powder
• 1 teaspoon paprika powder
• 1 tablespoon cumin powder
• 2 teaspoons dried oregano
• 1 teaspoon dried marjoram (or dried thyme)
• 1 bell pepper (red or green, diced)
• 1 tablespoon tomato paste
• 400 grams tomatoes (chopped roughly (5 to 6))
• 1 teaspoon brown sugar
• 1 tablespoon white vinegar (white or red or apple cider)
• 1 beef stock cube (bouillon cube)
• 2 cups hot water (approx)
• 1 can kidney beans (drained and rinsed (1 cup boiled rajma))
• Salt and pepper to taste
• full-fat labneh (or sour cream to serve)

Instructions

1. 1

   Heat oil in a deep saucepot on medium flame. Add the finely diced onions and minced garlic and saute until soft and translucent for about 5 to 6 minutes.

2. 2

   Turn the heat up to high and add the ground beef. Make sure to break it up with your spatula and cook until all of the meat is browned uniformly and no pink bits are visible.

3. 3

   Reduce the heat to low and add all the spices, herbs and chopped peppers - red chilli powder, hot or smoked paprika powder, cumin powder, dried oregano, dried marjoram or dried basil. Saute on medium heat until the bell peppers are softened.

4. 4

   Add the chopped tomatoes, tomato paste, sugar, and vinegar and cook until the tomatoes break down.

5. 5

   Crumble the beef stock cube in hot water and pour this into the pot. Bring this to a boil on high heat and then reduce the flame to low and let it simmer for the next 45 minutes to 1 hour. Check occasionally and stir it to make sure the sauce doesn’t burn on the bottom of the pan or isn’t drying out. If the sauce is too thick, add a couple of tablespoons of water. Simmer gently until the saucy mince mixture is thick and juicy.

6. 6

   Stir in the kidney beans (drained and rinsed) into the pot of beef chilli, taste and adjust the seasonings, and bring to boil again. Cook this for about 10 minutes on medium flame. Switch off once you are pleased with the thickness and taste. Cover the pot and let it rest for at least 10 minutes before you serve.

7. 7

   Serve in serving bowls with a dollop of labneh or sour cream or along with some good old white rice! Make ahead, refrigerate or freeze for later!