Chilli con carne

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• Onion1
• Red pepper1
• Garlic cloves2
• Oil1 tbsp
• Hot chilli powder (or mild chilli powder)1 tsp
• Paprika1 tsp
• Ground cumin1 tsp
• Lean minced beef500 g
• Beef stock cube1
• Chopped tomatoes (canned)400 g
• Dried marjoram½ tsp
• Sugar (or a small piece of dark chocolate)1 tsp
• Tomato purée2 tbsp
• Red kidney beans (canned)410 g
• Long grain riceBoiled
• Soured creamTo serve

1. 1

   Dice 1 large onion into pieces about 5mm across. An easy method: halve it from the root end to the tip, peel it, then cut each half lengthways into thick strips, stopping just short of the root so the strips stay together. Slice across the strips to get neat dice.

2. 2

   Halve 1 red pepper lengthways, remove the stalk and rinse out the seeds, then chop it. Finely chop 2 peeled garlic cloves.

3. 3

   Set a large pan over a medium heat on the hob, add 1 tbsp oil and let it warm for 1-2 mins until hot (a little longer on an electric hob).

4. 4

   Add the onion and cook for about 5 mins, stirring fairly often, until soft and slightly translucent.

5. 5

   Add the garlic and red pepper, then season with 1 heaped tsp of hot chilli powder (use 1 level tbsp if yours is mild), 1 tsp of paprika and 1 tsp of ground cumin. Mix well and cook for another 5 mins, stirring now and then.

6. 6

   Turn the heat up a little, add 500g lean minced beef and break it up with a spoon or spatula. It should sizzle as it goes in.

7. 7

   Keep stirring and breaking it up for at least 5 mins, until the mince has separated into small even lumps and no pink remains. Keep the pan hot, so the meat fries and browns instead of stewing.

8. 8

   Dissolve 1 beef stock cube in 300ml hot water and add it to the mince mixture.

9. 9

   Add 400g of canned chopped tomatoes. Season with 1 tsp sugar, ½ tsp of dried marjoram, salt and pepper, then add roughly 2 tbsp of tomato purée and give the sauce a good mix.

10. 10

    Bring to the boil, stir, then cover with a lid, lower the heat so it bubbles gently and leave to simmer for 20 mins.

11. 11

    Check and stir every so often so the sauce neither sticks to the base nor dries out. If it looks dry, splash in 2 tbsp water and make sure the heat is really low. When ready, the sauce should be thick, moist and juicy.

12. 12

    Put 410g of canned red kidney beans in a colander, rinse under cold water, then stir them into the chilli. Return to the boil and cook uncovered at a gentle bubble for 10 mins more, adding a splash of water if it looks dry.

13. 13

    Taste and season. It will probably need more seasoning than you expect.

14. 14

    Put the lid back on, switch off the heat and let it stand for 10 mins before serving; this rest lets the flavours blend, so don't skip it. Serve with plain boiled long grain rice and a dollop of soured cream.