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Chilli Con Carne
Ingredients
- 500g lean minced beef
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 can of red kidney beans, drained and rinsed
- 400g canned chopped tomatoes
- 2 tablespoons tomato paste
- 1 beef stock cube
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh coriander (cilantro), chopped (for garnish)
- Grated cheddar cheese, to serve
- 1 lime, cut into wedges (optional)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and garlic, cooking until they are soft and translucent, about 5 minutes.
- Add the minced beef to the pan, breaking it apart with a spoon. Cook until browned.
- Stir in the red bell pepper and cook for another 5 minutes.
- Add the canned tomatoes, tomato paste, dissolved beef stock cube, cumin, chili powder, paprika, and cinnamon. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally.
- Add the kidney beans to the pan, and continue to cook for another 10 minutes.
- Adjust seasoning with salt, pepper, or more chili powder, according to your taste.
- Serve the chilli con carne topped with shredded cheddar cheese, chopped coriander, and lime wedges on the side if desired.
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