Chilli con carne

Chop 1 large onion into small pieces, approximately 5mm in size. Cut the onion in half from root to tip, peel, and slice each half into thick matchsticks lengthways, without cutting all the way through. Then slice across the matchsticks to create neat dices.

Halve 1 red pepper lengthways, remove the stalk, wash away the seeds, and then chop. Peel and finely chop 2 garlic cloves.

Place a pan on medium heat. Add 1 tbsp oil and heat it for 1-2 minutes.

Add the diced onion to the pan. Cook, stirring frequently, for about 5 minutes until the onion is soft and slightly translucent.

Add the chopped garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika, and 1 tsp ground cumin to the pan.

Stir well and cook for another 5 minutes, stirring occasionally.

Increase the heat slightly, add 500g lean minced beef to the pan and break it up. Cook until it sizzles.

Stir and prod for at least 5 minutes, ensuring the beef is browned evenly and no pink bits remain.

Dissolve 1 beef stock cube in 300ml hot water. Add this to the pan along with the beef.

Stir in a 400g can of chopped tomatoes, ½ tsp dried marjoram, 1 tsp sugar, and season with salt and pepper. Add 2 tbsp tomato purée.

Bring to a boil, then reduce the heat to a gentle simmer and cover the pan. Cook for 20 minutes, stirring occasionally.

If the sauce starts to dry out, add a little water. The mixture should be thick and moist.

Drain and rinse 410g can of red kidney beans. Add them to the pot and bring to a boil again, cooking uncovered for 10 more minutes.

Taste the chilli and adjust the seasoning as necessary.

Turn off the heat, cover the pan, and let the chilli stand for 10 minutes to allow the flavors to develop.

Serve the chilli with soured cream and boiled long grain rice.