Chili

Chili Spice Mix: 

2 tablespoons dried oregano

2 tablespoons sweet paprika

1 tablespoons coriander

1 tablespoon cumin

1 tablespoon chili powder

3 tablespoons olive oil

Chili Ingredients: 

1 onion, chopped

1 red bell pepper, chopped

500 g ground beef

Kosher salt

Black pepper

1 tablespoon tomato paste

3 cloves garlic, chopped

3  cans (390g each) crushed tomatoes

1 can (380g) black beans, rinsed

1 can (380g) kidney beans, rinsed

1 tablespoon sugar

2 cups beef stock

2 tablespoons corn flour

Combine oregano, paprika, coriander, cumin and chili powder in small bowl. Set aside. 

Heat a large heavy bottomed pot over medium heat; add 2 tablespoons olive oil and the onions and peppers. Cook until the onions and peppers are soft , about 5 minutes. Add the ground beef  to the pot and cook, stirring frequently, until it has browned, about 10 minutes. Add 2 tablespoons of the spice mix, the garlic, and tomato paste. Cook until combined and fragrant. Add the crushed tomatoes, sugar, beef stock and beans. Hint; Always season with salt after each step and stir well.

Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Make a paste with cold water and the corn flour and stir it in the chili cooking for another 10 minutes, uncovered, to thicken. Serve topped with Cheddar Cheese and Corn Bread.