Chilli con Carne (Minced Beef and Kidney Bean Stew)

• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 tsp Fine sea salt
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Hot chili powder
• 1 tsp Dried oregano
• 500 g Minced beef
• ½ tsp Black pepper
• 2 tbsp Tomato paste
• 800 g Canned chopped tomatoes
• 400 ml Beef stock
• 480 g Red kidney beans
• 300 g Long-grain white rice

1. Heat the olive oil in a large pot over medium heat. Finely chop the onion, add it with 1 tsp of the fine sea salt, and cook for 8 to 10 minutes until softened and lightly golden.
2. Crush the garlic and stir it into the pot for 1 minute until fragrant. Add the ground cumin, hot chilli powder and dried oregano, and cook for 30 seconds, stirring constantly.
3. Add the minced beef and black pepper, then turn the heat up to medium-high. Cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned with no pink remaining.
4. Stir in the tomato paste and cook for 1 to 2 minutes to caramelise slightly. Pour in the canned chopped tomatoes and beef stock, scraping up any browned bits from the bottom.
5. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 45 minutes, stirring occasionally, until thick and rich. If it starts to catch, add a splash of water and lower the heat.
6. Meanwhile, rinse the long-grain white rice until the water runs mostly clear. Cook it in a saucepan of lightly salted boiling water for 10 to 12 minutes until tender, then drain well in a colander and cover to keep warm.
7. Rinse and drain the red kidney beans, then stir them into the chilli. Simmer for 10 minutes until the beans are hot through, then taste and season with the remaining fine sea salt if needed.
8. Serve the chilli over the rice. Let it stand for 5 minutes before serving if you want an even thicker texture.

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