Ingredients
For the Chilli:
Olive oil, as needed
1 large white onion, finely diced
1 large red bell pepper, finely diced
3 cloves garlic, finely diced
2.2 lbs (1 kg) ground beef
2 heaped tablespoons tomato paste
1 cup (240 ml) apple vinegar
2 cans (14 oz / 400 g each) chopped tomatoes
2 cans (14 oz / 400 g each) kidney beans, drained
3 tablespoons Worcestershire sauce
2 beef stock cubes
2 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
For Serving:
Cooked rice
Grated cheddar cheese
Lime wedges
Sour cream
Fresh cilantro (coriander)
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil.
- Add the diced onion and red bell pepper. Cook for 5–6 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.
- Pour in the apple vinegar and let it simmer for a few minutes to reduce slightly.
- Add the chopped tomatoes, kidney beans, Worcestershire sauce, and crumbled beef stock cubes.
- Stir in paprika, cumin, chili powder, oregano, ground coriander, sugar, salt, and black pepper.
- Bring to a simmer, then reduce heat and cook uncovered for 30–45 minutes, stirring occasionally, until thick and rich.
- Taste and adjust seasoning if needed.
- Serve hot over rice and top with cheddar cheese, sour cream, fresh cilantro, and a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 520 kcal per serving