Prepare your vegetables. Chop 1 large onion into small dice. Peel and finely chop 2 garlic cloves.
Start cooking. Put oil in a pan and leave on a medium heat for 1-2 minutes until hot. Add the onions and cook, stirring fairly frequently, for about 5 minutes or until the onions are soft. Tip in the garlic, chilli powder, cumin and paprika and cook. Give it a good stir and leave to cook for another 5 minutes, stirring occasionally.
Brown the beef. Turn up the heat, add the meat and break it up with a spoon or spatula. Cook for 5 minutes until all the meat is browned and the meat is roughly uniform sized lumps. Make sure that the heat is high enough to fry the meat as opposed to stewing it.
Making the sauce. Crumble a beef stock cube into 300ml hot water. our this into the pan. Add the chopped tomatoes, dried marjoram and a good shake of salt and pepper. Squirt in the tomato puree and give it all a really good stir.
Bring the whole thing to a boil then stir again. Put a lid on the pan and turn down the heat. Simmer for around 20 minutes, stirring occasionally. Add a couple of tablespoons of water if it looks like it's drying out. After simmering gently, the saucy mixture should look thick, moist and juicy.
Bring on the beans. Drain and rinse the red kidney beans and stir into the chilli. Bring to the boil again and then simmer without the lid on for 10 minutes. Have a taste and add seasoning if required. The chilli may require more seasoning than you think but keep tasting until you're happy. Now replace the lid, turn off the heat and let the chilli stand to allow all the flavours to mingle.
Serve with soured cream, tortilla chips and plain long grain boiled rice.
Home page online
On my new website I introduce myself, my family, our home and our hobbies.