Ingredients
Scale
- 2 tablespoons olive oil (or substitute with vegetable oil)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pound (450g) lean ground beef (or use minced turkey for a lighter option)
- 2 tablespoons tomato paste
- 1 can (14 oz/400g) chopped tomatoes
- 1 can (14 oz/400g) kidney beans, drained and rinsed (substitute with black beans if preferred)
- 1 cup beef or vegetable stock
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon ground cinnamon (a nod to my mum’s kitchen!)
- Salt and freshly ground black pepper, to taste
- Optional: 1 fresh chili, finely chopped, for extra heat
- Fresh coriander (cilantro) leaves, for garnish
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. As the oil warms, I often think of my mum’s kitchen, where the first scone batch would go into the oven just as the dawn broke.
- Add the chopped onion and cook gently for about 5 minutes until it softens and turns translucent, stirring occasionally to avoid browning too much.
- Stir in the minced garlic, diced red and green peppers, and cook for another 3-4 minutes. The kitchen starts filling with a vibrant, fresh aroma at this point — a lovely sign.
- Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned all over, about 7-8 minutes. This step is crucial for developing the deep, meaty flavour that holds everything together.
- Mix in the tomato paste, allowing it to cook for a minute or two to deepen its sweetness and colour.
- Add the chopped tomatoes, drained kidney beans, and stock. Stir everything together well, ensuring that the tomato paste is fully incorporated.
- Sprinkle in the cumin, smoked paprika, oregano, chili powder, and a pinch of cinnamon. The cinnamon might surprise you, but it adds a subtle warmth that reminds me of those cinnamon-dusted apple crumbles from my childhood.
- Season with salt and pepper to taste. If you like it spicy, now’s the time to add that fresh chopped chili.
- Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot with a lid slightly ajar and let it cook slowly for at least 45 minutes, stirring occasionally. The longer it simmers, the more the flavours meld — sometimes I let it go for an hour or even longer, especially on a rainy Sunday.
- Before serving, taste and adjust seasoning if needed. Garnish with fresh coriander leaves for a burst of colour and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
