Easy Beef Chilli

This is a chilli recipe that you can make on a weeknight in under an hour. Lots of other recipes call for simmering for at least an hour, sometimes even more! The reality of that is tough, so we've perfected this chilli to be done in just 40 minutes. If you prefer a thicker chilli that develops flavours over a low and slow heat, follow this recipe but simmer it at a lower heat for longer. 

Make it ahead! Chilli is one of those dishes that tastes even better the next day. If you want to make it ahead of time, just be sure to let it come to room temperature before putting in an airtight container and storing it in the fridge. Leftover will last 3 to 5 days. 

Double it. Need to feed a big crowd? This recipe is easy to double (or triple!). 

Spice is king. Everyone knows a good chilli has a complex flavour; this is thanks to a bunch of different spices at work. Cooks swear by all sorts of spices in their chilli—everything from cinnamon to mustard powder—but these are the four we'll always make a pot with chilli powder, cumin, dried oregano, and paprika.

Beef can be swapped. If you love the heartiness of beef chilli but are trying to eat less beef, turkey mince or chicken totally works with this recipe.

Ingredients;

1. 1 tbsp.extra-virgin olive oil
2. 1/2 large white onion, chopped
3. 3 cloves garlic, crushed
4. 2 tbsp. tomato pureé
5. 680 g beef mince
6. 1 1/2 tbsp. chilli powder
7. 1 tsp. ground cumin
8. 1 tsp. dried oregano
9. 1/2 tsp. paprika
10. 1/4 tsp. cayenne pepper (optional)
11. Salt (to taste)
12. Freshly ground black pepper (to taste)
13. 1 x 400g can kidney beans, drained
14. 2 x 400g tins chopped tomatoes

Toppings;

1. Grated cheddar (as much as you can humanly consume)
2. Sour cream (same as above)
3. Thinly sliced spring onions (meh, too look fancy)

Directions;

1. In a large pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato pureé, stirring to combine. Add beef mince and cook until no longer pink. Drain fat and return to heat.
2. Add chilli powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper. Pour in kidney beans and chopped tomatoes and bring chilli to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary.
3. Ladle into bowls and top with cheddar, sour cream, and spring onions.

Chilli gets thicker as it cooks. If you prefer thick chilli, let this one simmer for at least 1 hour.