Chili Con Carne

🔥 Prep

• Dice the 1 onion.
• Open and drain the 400g kidney beans, rinsing under cold water.
• Open the 400g diced tomatoes (if using canned, keep the juices).
• Measure out 2 tbsp chili powder and 1 tsp cumin into a small bowl.
• Break up the 500g ground beef and set aside.

🔥 Cook

• 1. Heat a large pot or Dutch oven over medium-high heat and add a drizzle of oil (about 1 tbsp) if needed.
• 2. Add the diced onion and sauté for 3-4 minutes until translucent.
• 3. Add the 500g ground beef, breaking it up with a spoon, and cook for 5-6 minutes until browned and no pink remains.
• 4. Stir in the measured 2 tbsp chili powder and 1 tsp cumin, cook for 1 minute to toast the spices.
• 5. Pour in the 400g diced tomatoes with their juices and stir to combine.
• 6. Add the drained 400g kidney beans, stirring gently.
• 7. Bring the mixture to a simmer, then reduce heat to low and let it cook uncovered for 20-25 minutes, stirring occasionally.
• 8. If the chili becomes too thick, add a splash of water or broth to reach desired consistency; simmer another 5 minutes.
• 9. Taste and adjust seasoning with salt and pepper as needed.
• 10. Remove from heat and let rest for 2 minutes before serving.

🔥 Serve

• Ladle the chili into bowls and garnish with chopped fresh cilantro, shredded cheese, or a dollop of sour cream if desired.
• Serve hot with warm cornbread, tortilla chips, or over steamed rice.
• Accompany with lime wedges for a bright finish.