Soups, Chilis and Stews

Classic Beef Chili

The chili you make a double batch of. It is better the next day and better again the day after that.

What goes in

• 2 lb ground beef, 85 percent lean
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 5 cloves garlic, minced
• 28 oz crushed tomatoes
• 15 oz tomato sauce
• 15 oz kidney beans, drained · 15 oz black beans, drained
• 3 tbsp chilli powder · 1 tbsp ground cumin
• 2 tsp smoked paprika · 1 tsp dried oregano · 1/2 tsp cayenne
• 2 tsp salt · 1 tsp black pepper

Stir in at the end

• grated cheddar, sour cream and sliced spring onion, to serve

How to make it

1. Brown the ground beef in a hot pan, breaking it up, about 8 minutes. Drain the fat off.
2. Tip it into the pot with the onion, pepper and garlic.
3. Add the crushed tomatoes, tomato sauce, both tins of drained beans and every spice. Stir it all together. Lid on.
4. Low 7 hours or high 4 hours.
5. Taste and salt again. Chili almost always wants more than you think.
6. Lid off the last 30 minutes if you want it thicker. Serve with cheddar, sour cream and spring onion.