Chilli con carne

A big, rich pot of beef and kidney bean chilli, built on cumin, smoked paprika and a pinch of cinnamon. Born in Texas from Mexican cooking; makes plenty, and tastes even better the next day.

Ingredients

• 15 ml Vegetable oil
• 2 Onions, chopped
• 1 Peppers, diced
• 0.3 Garlic, crushed
• 750 g Beef mince
• 5 g Chilli powder, more or less to taste
• 6 g Ground cumin
• 4 g Smoked paprika
• 2 g Dried oregano
• 1 g Ground cinnamon
• 30 g Tomato purée
• 800 g Chopped tomatoes
• 400 g Kidney beans, drained and rinsed
• 4 g Salt
• 1 g Black pepper
• 300 g Basmati rice
• 150 g Soured cream
• 100 g Cheddar, grated
• 10 g Fresh coriander, chopped

Method

1. Heat the oil in a large heavy pan and cook the onions and pepper until soft, then add the garlic for a minute.
2. Turn up the heat, add the mince and break it up with a spoon, cooking until browned all over with no pink left.
3. Stir in the chilli powder, cumin, paprika, oregano and cinnamon for a minute, then the tomato purée for another.
4. Tip in the chopped tomatoes plus half a tin of water, season and bring to a simmer. Cook gently with the lid ajar, stirring now and then, until thick and dark.
5. Stir in the kidney beans and simmer for a final 10 minutes. Taste and adjust the seasoning.
6. Meanwhile, boil the rice in salted water, drain and keep covered.
7. Serve the chilli over rice with soured cream, cheese and coriander on the table.