Ingredients 500g minced beef
1 onion (red or brown)
2 cloves of garlic
1 green chili
1 can of red kidney beans, rinsed and drained
1 tablespoon hot chili powder or you can make it milder or hotter (mine was quite spicy)
2 teaspoons cumin
1 fresh tomato
400g tomato paste/ puree or can tomatoes
1 red capsicum
1 grated carrot
salt and pepper to taste
1/4 cup olive oil
Avocado to serve
White rice to serve
Fresh lime to serve
Add the chopped garlic, onion, fresh tomato, red capsicum and grated carrot to the pan with the olive oil and saute until onion is sweated and translucent.
Add the minced beef and stir to combine. Brown the beef on a medium heat, stirring continuously.
Once browned, add the tomato puree to the pan and stir to combine. Add the fresh green chili, drained red kidney beans, chili powder, cumin and salt and pepper. Simmer on a low - medium heat for approximately 1 1/2 hours. Taste in between cooking time to adjust flavours if you like.
In the last half an hour of cooking time, prepare the boiled or steamed rice.
Once the chili is ready, serve with the rice, sliced avocado or guacamole, and a wedge of lime.