Hearty Beef Chili

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 700 g ground beef
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1 can (400 g) crushed tomatoes
• 1 can (400 g) kidney beans, drained
• 1 can (400 g) black beans, drained
• 350 ml beef stock
• 1 tsp salt
• Sour cream, cheese and cilantro, to serve

Method

1. 01Heat the oil in a large pot over medium heat. Cook the onion and bell pepper for 6 minutes until soft, then add the garlic for 1 minute.
2. 02Turn the heat up, add the beef and break it up with a spoon. Cook for 8 minutes until browned and no longer pink.
3. 03Stir in the chili powder, cumin, paprika, oregano and tomato paste and cook for 1 minute to toast the spices.
4. 04Add the crushed tomatoes, both beans, stock and salt. Bring to a boil, then reduce to a low simmer.
5. 05Simmer uncovered for 45 minutes, stirring now and then, until thick and rich. Add a splash of water if it gets too dry.
6. 06Taste for salt and serve with sour cream, grated cheese and cilantro.