Ingredients 500g Lean Beef Mince
1 Medium Onion, diced
2 Cloves Garlic, crushed
1tsp Cumin Powder
1tsp Chili Powder
1tsp Paprika Powder
1/2 tsp Marjoram
Small piece Dark chocolate
1tbsp Cooking Oil
1 Red Pepper, chopped into dice
1 tin Kidney Beans, drained and rinsed
1 tin Chopped tomatoes
1 Beef Stock cube, dissolved in water
Salt and Pepper to Season
2tbsp tomato puree
Heat the oil in a frying pan on a medium heat until warm
Add the onions to the pan and cook until they are starting to turn transparent
Add the garlic and red pepper, continuing to heat for around 5 minutes
Sprinkle the cumin, paprika and chili onto the vegetables, stirring well
Turn up the heat a little and add the mince to the pan mixing with the spices and vegetables.
Make sure the heat is hot enough that the mince fries rather than stews in the pan and keep breaking it up and stirring until it has turned from pink to brown.
When the meat is browned add the stock and tinned tomatoes, gradually stirring into the mixture.
Squirt in the tomato puree and marjoram and turn up the heat, bringing the chili to the boil.
Reduce the heat, cover and leave to simmer for 20 minutes, stirring occasionally
Add the Kidney Beans and dark chocolate (around the size of a thumbnail) stirring in over a low heat for around 10 minutes
Turn off the heat and leave the chili to sit for 10 minutes to soak in the flavour and the meat to rest.
Serve with boiled rice, crusty bread and soured cream