Learning from experience, chilli is one of those food you should always make a day ahead. I made this on Thursday to let it sit in the Dutch oven overnight so the flavor can get richer. This is so easy and yummy. Shame that I forgot to get some Corona beer!
1 tbsp vegetable oil
1 medium onion, finely chopped
1 red bell pepper, seeded and cut into 1cm dice
1 garlic clove, crushed
1 tsp chilli powder
1 tsp paprika
1 tsp ground cumin
1 tsp dried marjoram
450g minced beef
1 beef stock cube
400g can chopped tomatoes
2 tsp tomato puree
1/2 tsp sugar
400g can red kidney beans, drained and rinced
1. Heat oil in a large pan and gently fry the onion until softened. Add the pepper, garlic, spices, and marjoram. Fry and stir for 5 minutes. Tip in the meat and increase the heat to high. Fry until all the meat is brown.
2. Crumble in the stock cube and pour in 300ml water, then tip in the tomatoes and add the tomato puree and sugar. Stir well and bring to the boil. Cover and simmer for 30 minutes, stirring in a splash or two of hot water if the meat becomes dry.
3. Stir in the beans and heat through, uncovered, for 10 minutes. Remove from the heat and taste for seasoning, then cover the pan. Leave to stand for at least 15 minutes before serving.