Chili con carne
Chop 1 large onion into small dice.
Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop.
Peel and finely chop 2 garlic cloves.
1 tsp Chili powder.
1 tsp Ground cumin.
500g minced beef.
400g can chopped tomatoes.
400g Red kidney beans.
1 tsp sugar.
Start cooking. Put the pan in medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring frequently, about 5 minutes, or until they are soft.
Add in the garlic, red pepper, 1 heaped tsp hot chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown the minced beef. Turn the heat up a bit and add the meat to the pan and break it up with your spoon. Keep stirring for at least 5 minutes, until all the mince is in uniform, mince-sized lumps, until the pink size is gone. Make sure you keep the heat hot enough for the meat to fry and become brown.
Making the sauce.
Crumble 1 beef stock cube into 300 ml of hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes and add these as well. Tip in 1 tsp dried marjoram and 1 tsp sugar, and add salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat leave it for 20 minutes. Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan. If this happens add a couple of tbs of water and make sure that the heat really is low enough. Let it simmer gently, the sauce should look thick, moist and juicy.
Drain and rinse the can of red kidney beans in a sieve and stir them into the minced mixture. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave to stand for 10 minutes before serving. Leaving it to stand is really important as it allows the flavours to mingle and the meat.
Serve with soured cream and plain boiled long grain rice.