Chili con Carne

Method

1. 1Dice the onion finely. Mince the garlic. Drain and rinse the kidney beans.
2. 2Heat a heavy pot or Dutch oven over medium heat with 1 tbsp of oil. Add the onion and cook for 8–10 minutes, stirring occasionally, until it turns golden and soft. Add the garlic and cook 1 minute more.
3. 3Push the onion to the sides and add the tomato paste to the center of the pot. Let it cook undisturbed for 2 minutes until it darkens slightly and smells caramelized. Stir it into the onion.
4. 4Raise the heat to medium-high. Add the ground beef and spread it out. Leave it for 2–3 minutes without stirring so a crust forms on the bottom. Then break it up and cook until no pink remains. Drain excess fat if needed.
5. 5Add cumin, smoked paprika, cayenne, oregano, salt and pepper. Stir and cook 1 minute to toast the spices. Add canned tomatoes, kidney beans and 100 ml water. Stir, scraping up anything stuck to the bottom.
6. 6Bring to a boil, then reduce heat to low. Simmer uncovered for 35–40 minutes, stirring every 10 minutes, until the sauce thickens and the fat rises slightly to the surface. Taste and adjust salt. Serve with rice, sour cream and grated cheddar.