Chili con Carne

Method

1. 01

   Step 1: Brown the beef

   Heat the oil in a heavy 4–5 litre pot over high heat. Add the mince, press it into an even layer and leave it for 3–4 minutes until a brown crust forms underneath. Then break it up with a spatula and cook for 5–6 minutes more until no pink remains, seasoning with half the salt. If there's a lot of fat, spoon some off.

2. 02

   Step 2: Add the vegetables

   Lower the heat to medium, add the onions and pepper and cook for 6–7 minutes, scraping up the browned bits from the bottom, until the onion is soft and translucent.

3. 03

   Step 3: Toast the spices

   Add the garlic, cumin, paprika, oregano, cayenne and tomato paste. Cook for 1–2 minutes, stirring constantly, until the paste darkens to a brick red and the spices smell fragrant.

4. 04

   Step 4: Add the tomatoes

   Stir in the tomatoes, water, sugar and remaining salt, scrape the bottom of the pot clean and bring to the boil.

5. 05

   Step 5: Simmer

   Turn the heat down to low, set the lid slightly ajar and simmer at a gentle bubble for 40 minutes. Stir every 10 minutes, running the spoon along the bottom.

6. 06

   Step 6: Add the beans

   Add the beans and simmer uncovered for another 10–15 minutes, until the chili thickens: a spoon drawn across the bottom should leave a clear path, and the sauce shouldn't be soupy. Taste and adjust the salt and heat.

7. 07

   Step 7: Serve

   Take the pot off the heat and let the chili stand for a few minutes. Ladle into bowls and serve with sour cream and coriander leaves.