Chili con carne
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For this chili con carne, you will need 1kg lean ground beef 1 large onion, finely chopped 3 red chilies, finely chopped (remove seeds if you prefer a milder sauce) 1 tsp dried oregano juice of 1 lime 1 tsp lime zest 1 tsp cumin powder 2 tbsp tomato puree 3 tsp sugar 2 tbsp Worcestershire sauce 400ml beef stock 2x400g cans of chopped plum tomatoes 1lb canned kidney beans 100ml olive oil salt and pepper 250ml soured cream 1 cup grated cheddar cheese (serves 6)
Heat oil in a lidded saucepan. Fry beef and onion with salt and pepper until the beef is brown brown. Add everything else (except soured cream and cheese), bring back to boil, cover and simmer for 30 minutes over medium heat, stirring occasionally. Serve with soured cream and cheese on top with rice.
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