Chilli con Carne

A quick chilli tastes of raw chilli powder. Toasting the spices in the fat for a minute before any liquid goes in changes them completely, and an hour of low simmering does the rest. A little dark chocolate at the end is not a gimmick, it rounds off the edges.

1. 1

   Brown the mince hard in batches so it colours rather than steams, and set it aside.

   For this step

   • 750 g beef mince
2. 2

   Soften the onions and peppers for 10 minutes, add the garlic, then the cumin, paprika, chilli and cinnamon, and stir for a full minute until fragrant.

   For this step

   • 2 onions
   • 2 red peppers
   • 4 garlic cloves
   • 2 tsp ground cumin
   • 2 tsp smoked paprika
   • 2 tsp chilli powder
   • 0.5 tsp ground cinnamon
3. 3

   Return the beef, add the tomatoes and stock, and bring to a simmer.

   For this step

   • 750 g beef mince
   • 2 tins (800 g) chopped tomatoes
   • 1 cup (250 ml) beef stock
4. 4

   Cook uncovered on the lowest heat for an hour, stirring now and then, until it darkens and thickens and oil beads on the surface.

5. 5

   Add the beans for the last 15 minutes, then stir in the chocolate off the heat and season properly.

   For this step

   • 1 tin (400 g) kidney beans
   • 20 g dark chocolate
6. 6

   Serve with rice, soured cream and lime. It is better after a night in the fridge.

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