Chili

Method

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onions and cook until softened, approximately 5 minutes, then add minced garlic and cook for 1 minute. Add the beef mince and brown thoroughly, breaking it apart with a spoon, about 8-10 minutes. Stir in tomato paste, chilli powder, cumin, and paprika, cooking for 2 minutes to bloom the spices. Add the tinned tomatoes, drained kidney beans, beef stock, and Worcestershire sauce. Bring to a simmer, then reduce heat to low and cook uncovered for 45-60 minutes, stirring occasionally, until the chilli has thickened and the flavours have melded. Season with salt and black pepper to taste.