Ingredients

For the chilli:

• 50g butter
• 2 tbsp extra virgin olive oil
• 500g beef mince
• 1 beef OXO cube
• 1 large onion, diced
• 1 red bell pepper, deseeded and chopped
• 2 garlic cloves, finely chopped
• 1 heaped tsp hot chilli powder (or use mild for less spicy)
• 1 tsp paprika
• 1 tsp ground cumin
• 300ml beef stock
• 400g can of chopped tomatoes
• 3 tbsp tomato purée
• 1 tbsp dried oregano
• 1 thumb-sized piece of dark chocolate
• Salt & pepper, to taste
• 350g red kidney beans, rinsed and drained

For serving:

• 200g long grain rice
• Soured cream
• Fresh coriander

Method

1. Cook the rice:
   • Cook rice according to packet instructions.
   • Set aside and keep warm.
2. Brown the mince:
   • Melt 25g butter in a pan with 1 tbsp olive oil.
   • Add beef mince and brown all over.
   • Season with salt and pepper, add crushed OXO cube, mix well, and set aside.
3. Cook the vegetables:
   • Add remaining butter and oil to the same pan.
   • Add onion, red pepper, and garlic. Cook on medium heat until softened.
4. Spice it up:
   • Stir in chilli powder, paprika, and cumin.
   • Cook for 5 minutes to release the flavours.
5. Simmer the chilli:
   • Return browned mince to the pan.
   • Add beef stock, chopped tomatoes, tomato purée, oregano, and dark chocolate.
   • Cover and simmer gently for 30 minutes, stirring regularly.
6. Finish and serve:
   • Add kidney beans and cook for another 10 minutes.
   • Season to taste with salt and pepper.
   • Serve with cooked rice, a spoonful of soured cream, and garnish with fresh coriander.
7. Top Tip:
   • Serve leftovers in a burrito with lettuce, tomato, and guacamole.