Beef Chili

Ingredients

• 700g ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 can (400g) crushed tomatoes
• 1 can (400g) diced tomatoes
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) black beans, drained and rinsed
• 250ml beef stock
• 1 tbsp tomato paste
• Salt and black pepper
• Optional toppings: sour cream, shredded cheddar, sliced green onions

Instructions

1. Brown the beef in a large pot over medium-high heat, breaking it up as it cooks. Drain most of the fat if there's a lot, but leave a tablespoon or so.
2. Add the onion and cook for 4-5 minutes until soft. Add the garlic and cook 1 minute.
3. Stir in chili powder, cumin, smoked paprika, and cayenne. Cook 30 seconds until fragrant.
4. Add crushed tomatoes, diced tomatoes, tomato paste, beef stock, kidney beans, and black beans. Stir everything together.
5. Bring to a simmer. Reduce heat to low, cover with the lid slightly ajar, and cook for 40 minutes. Stir occasionally.
6. Season with salt and pepper. It should be thick. If it's too thin, cook uncovered for another 10 minutes.
7. Serve with whatever toppings you want. Good on its own, better over rice or with cornbread.

Notes

This is genuinely better the next day. The spices settle in and the texture tightens up. Make a big batch on Sunday and eat it all week. Freezes well for up to 3 months.