Chili with Rice

Serves: to serve 2 - 3

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 1 hr

- corn oil or duck fat

8 oz - minced beef (ground beef)

1 heaped tablespoon - chili powder

1 - medium onion

1 teaspoon - paprika

1 x 8oz can - cooked, peeled tomatoes

1 x 8oz can - red kidney beans

1 teaspoon - purée (concentrated tomato paste)

1 clove - garlic (peeled and crushed)

- salt

1 cup - Basmati rice

Place the duck fat or oil in a frying pan and add the beef. Fry gently for two minutes to lightly brown the meat, then sprinkle the chili powder on top. Stir and continue frying for a further 5 minutes then remove from the frying pan with a slotted spoon, and place into a large saucepan, leaving the surplus juices in the frying pan.
Peel and roughly chop the onion and fry gently in the meat juices for about 5 minutes. Sprinkle on the paprika then fry for a further 5 minutes until the onion softens slightly. Turn the onion occasionally whilst frying and add a little more duck fat (oil) if required. Remove from the pan with a slotted spoon and add to the beef in the saucepan.
Put the tomatoes (with the juice) and the kidney beans (drained) into the pan with the beef and onions and add the garlic, tomato puree and salt to taste. Bring the mixture to the boil then immediately turn down the heat, cover and simmer for 30 minutes, stirring from time to time to prevent the contents sticking to the bottom of the pan.
While the chili is cooking, you can prepare the rice according to our recipe for Boiled Rice.
This is one of those dishes than benefits from being left standing! By all means leave it to cool and then reheat it the following day... the flavour just oozes out!