This makes quite a dry chilli, perfect for use in wraps or with nachos.
- 2 large onions, chopped
- 2 cloves garlic, finely chopped
- 1 heaped teaspoon hot chilli powder
- Olive oil, for frying
- 500g good quality lean beef mince
- 1 tsp ground cumin
- 2 tsp paprika
- 1 tsp dried oregano
- ½ tsp dried marjoram
- 400g tin chopped tomatoes
- 100ml beef stock (or, ideally, 1 Knorr beef stock pot, undiluted)
- 2 tbsp tomato puree
- 1 cinnamon stick
- 1 bay leaf
- 400g kidney beans, drained and rinsed (chilli suace kidney beans if you can get them)
- Salt and pepper
- Sweat the onion and garlic in 2 tablespoons of olive oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
- Add the dried spices (except the marjoram) to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the tinned tomatoes and leave to cook down a little for about 5 minutes.
- Pour in the stock and stir in tomato puree. Drop the marjoram, cinnamon and bay leaf in then bring to the boil and leave to simmer.
- Once the sauce is beginning to thicken, add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
- Cover and leave to stand off the heat for 10 minutes.