- Heat the oil in a large pot over medium heat. Add the onions and cook until they begin to soften. Add the bell peppers, garlic, and spices to the pot. Stir to incorporate, then leave to cook for a few minutes.
- Increase the heat to a medium-high and add the mince meat. Break it apart with a wooden spatula until it’s completely browned and of a uniform size.
- Crumble the stock cube into 150 mL of hot water and stir to dissolve. Add the stock, tomatoes, sugar, tomato purée, and a bit of salt and pepper to the pot. Give it a good stir and bring to a boil.
- Turn the heat down to low, put on a lid, and let the chili simmer gently for about an hour, stirring occasionally. (If it’s getting too dry for your liking, add a bit of water.)
- At this point, I’d recommend taking the chili off the heat and setting it aside for a few hours or overnight to be reheated before serving, making the flavors more robust and just more delicious. However, you can definitely have it straight away and still be happy with the results. When you’re ready to eat, add the beans, taste, and season generously. Turn off the heat and let it stand for about 10 minutes. Serve the chili in warm bowls, topped with a spoonful of natural yogurt or sour cream and a sprinkle of spring onions.
Black, pinto, or white beans can all be used as well, but really any beans that you have in the cupboard will be tasty. Also, lamb mince can be substituted for the beef, or cooked and shredded chicken/turkey would go great too– just add them at the end with the beans though so the meat doesn’t dry out.