This smoky chilli con carne is a flavour explosion that will quickly become your go-to recipe. Packed with warming spices and a hint of chipotle, it's a hearty and satisfying meal, perfect for a chilly evening. The kidney beans add a boost of fibre and protein, making it a nutritious and delicious choice.
Heat the oil in a casserole dish over medium heat. Fry the beef for 10 minutes until browned. Add the chopped onion and cook for 10 minutes until softened. Then add the crushed garlic and cook for 1 minute.
Stir in the cumin seeds, ground coriander, dried oregano, and black pepper. Fry for 5 minutes until fragrant. Add the cider vinegar, chipotle paste, and tomato paste. Stir in the chopped tomatoes, and 200ml of water, then add the yeast extract and crumble in the beef stock cube. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Stir in the kidney beans and half the liquid from the can. Simmer for 20 minutes more. Season to taste, then serve with rice, and top with soured cream, jalapeƱos, coriander leaves, and onion.
For a richer flavour, brown the beef in batches to avoid overcrowding the pan. This allows the meat to caramelise properly.