Beef Chilli

Method

1. 1

   Cook the Rice:

   • ✦Cook 150 g basmati or long-grain rice according to the packet instructions and keep warm
2. 2

   Brown the Mince:

   • ✦Heat 1 tbsp garlic-infused oil over high heat
   • ✦Press 300 g beef mince flat into the pan and season with ¼ tsp salt
   • ✦Leave untouched for 4 minutes until crusted, then break it up and cook for 2 minutes
   • ✦Tip the browned mince onto a plate
3. 3

   Cook the Vegetables:

   • ✦Add the remaining 1 tbsp garlic-infused oil over medium heat
   • ✦Add 120 g finely diced carrot and ½ diced red bell pepper
   • ✦Cook for 6–7 minutes until catching at the edges
4. 4

   Bloom the Spices and Purée:

   • ✦Push the vegetables aside
   • ✦Add 2 tsp ground cumin, 2 tsp smoked paprika and ½–1 tsp chilli flakes to the bare hot oil
   • ✦Cook for 45 seconds
   • ✦Add 1 tbsp tomato purée and fry for 1 minute until brick-coloured
5. 5

   Simmer:

   • ✦Return the browned mince to the pan
   • ✦Add 240 g chopped tomatoes, 150 ml water and 1 tsp plain tamari
   • ✦Stir well and scrape the base of the pan clean
   • ✦Simmer on low with the lid ajar for 25 minutes
6. 6

   Reduce:

   • ✦Remove the lid for the final 5–10 minutes if the chilli is loose
7. 7

   Finish:

   • ✦Add black pepper to taste
   • ✦Taste and add a small pinch of extra salt only if needed
   • ✦Serve over the cooked 150 g rice