Classic Beef and Bean Chili

 
15 MINS 

40 MINS

Serves 2-4

METHOD

1. In a large pot, heat olive oil over medium heat. Add minced beef and cook until browned. Break it apart with a spoon as it cooks.

2. Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent.

3. Stir in diced red and green bell peppers, diced carrots, and diced celery. Cook for 5-7 minutes until the vegetables start to soften.

4. Add kidney beans, black beans, canned chopped tomatoes, and tomato paste. Mix well.

5. Pour in the beef stock, ensuring it covers the ingredients. Stir to combine.

6. Add ground cumin, smoked paprika, chilli powder, salt, and black pepper. Adjust the spice level to your liking. Stir the mixture thoroughly.

7. Bring the chilli to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, allowing the flavours to meld and the beef to cook through.

8. Taste and adjust the seasoning if needed. If you prefer a thicker consistency, simmer uncovered for a few more minutes.

9. Ladle the classic beef and bean chilli into bowls. Garnish with fresh coriander and optional toppings like grated cheddar cheese, sour cream, and sliced green onions.

HANDY TIP

Prepare this chilli a day in advance; the flavours tend to intensify, making it even more delicious the next day. Reheat gently on the stove or in the microwave before serving.

Serve the chilli with a side of rice, cornbread, or crusty bread for a hearty meal.
Experiment with different beans or add a touch of cocoa powder for depth of flavour.