Instructions

• Place a large pot on the stove over medium heat. Add the olive oil and leave it for 1 to 2 minutes until hot. Add the onion to the pot and cook, stirring fairly frequently, for about 5 minutes, or until the onion has softened and is slightly translucent.
• Add the red pepper, garlic, chili powder, paprika, and cumin. Stir well to combine all the flavors. Cook for a further 5 minutes, stirring occasionally.
• Turn up the heat to medium-high and add the beef to the pot. Use a spoon to break up the meat into smaller pieces and continue to cook for a further 5 minutes, until the mince is broken down and cooked through. Keep the heat hot enough to fry and brown the beef, rather than stewing it.
• Crumble the beef stock cube into the boiling water and pour the stock into the pan with the beef. Add the chopped tomatoes, marjoram, sugar, salt, pepper, and tomato puree, and stir the sauce well.
• Bring the pot to the boil, give it a good stir, and place a lid on the pot. Turn down the heat until it is gently simmering and bubbling and leave it for 20 minutes.
• Check on the pot occasionally to stir it, ensuring the sauce does not catch on the bottom of the pot. If it looks to be drying out, add a couple of tablespoons of water. After simmering gently, the mixture should look thick, moist, and juicy.
• Add the kidney beans to the pot and bring to a boil. Turn down to medium and cook the chili, without the lid on, for a further 10 minutes, adding a little more water if it looks too dry.
• Taste the chili and season with a little extra salt and black pepper if needed.
• Replace the lid, turn off the heat, and set the chili aside for 10 minutes before serving to allow all the flavors to incorporate.
• Serve with sour cream and plain boiled long-grain rice (not included in nutritional breakdown).