← Nouns Cooking · American

Ingredients

• 2 tbsp Vegetable oil
• 1 large onion, diced
• 1 red or green bell pepper, diced
• 4 cloves Garlic, chopped
• 900 g minced beef (about 15–20% fat)
• 3 tbsp mild chilli powder
• 2 tsp Cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• ½ tsp Cayenne pepper (optional)
• 2 tbsp Tomato purée (paste)
• 400 g tinned crushed tomatoes
• 400 ml Beef stock
• 1 tsp Sugar
• 2 cans kidney beans (400 g cans), drained and rinsed
• 1 tsp salt, plus more to taste
• 6 tbsp Sour cream (optional)
• 100 g Cheddar, grated (optional)
• 3 Spring onion, sliced (optional)

Method

1. Heat the oil in a large heavy pot over medium heat. Cook the onion and pepper for 8 min, until soft, then stir in the garlic for 1 minute.
2. Turn the heat up, add the beef and cook for 8–10 min, breaking it up with a spoon, until browned and any liquid has evaporated.
3. Stir in the chilli powder, cumin, smoked paprika, oregano, cayenne and tomato paste and cook for 2 min, until the spices smell toasty.
4. Add the tomatoes, stock, sugar and salt and bring to a simmer. Partly cover and cook gently for 1 hour, stirring now and then so it doesn’t catch.
5. Stir in the beans and simmer uncovered for 15–20 min more, until thick and rich. Taste and adjust the salt and heat.
6. Let it sit for 10 min off the heat, then serve with sour cream, cheese and spring onions, plus rice, cornbread or tortilla chips.

Tips

• Chilli tastes even better the next day; cool it quickly, refrigerate within 2 hours and reheat until piping hot.
• Some stock cubes and chilli powders contain wheat, so check the labels if you’re cooking gluten-free.
• Skip the sour cream and cheese to keep it dairy-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Modern Proper