| Preparing: 10 minutes | Cook time: 45min- 1.5 hour |
| Ingredients | Method |
  1 medium white onion, chopped
1 red bell or pointed pepper, diced
1 or ½ small red chilli
1 tsp salt
Corn or vegetable oil to fry
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Heat a splash of oil in a large pot over medium heat. Add onions and fry for 2 minutes, then add the salt, garlic and chilli pepper and continue frying for the next 2 minutes. Then add the chopped red pepper and continue frying until the pepper is softened, it takes another 3 minutes.
Remove all vegetables from the pot and set aside
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500 g beef steak mince or minced beef, ideally 10% fat
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.Add a splash of oil again and increase the heat, then add meat. Fry the meat until it becomes brown.
I do it in batches as my pot with a thick bottom is not large enough and I don't want to crowd the meat; if a pot is too small, meat will release the juices and will cook instead of frying.
Lower the heat to medium and return all vegetables to the pot.
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1 tsp ground cumin
½ tsp ground allspice
1 tsp oregano or marjoram
250 ml tomato passata
2 tbsp tomato paste
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Add the cumin, allspice, oregano or marjoram, tomato passata and paste. Stir to combine all ingredients. Cover the pot with a lid and cook on low heat for at least 45 minutes. Check the stew every 15 minutes stirring to prevent it from burning.
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100 g white rice
A can of black beans (400g, 240 g of beans)
1 spring onion, roughly cut into small rings for garnish
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In the meantime, cook the rice as per instructions and keep it warm.
After 45 minutes of cooking add the black beans, stir and cook another 5 minutes.
Serve the chilli with rice, a dash of sour cream and avocado, topped with the spring onion. You can use your favourite toppings such as red pickled onions from this recipe or tortillas from this recipe.
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