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Chili con carne, a rich spiced beef and kidney bean stew.
Brown the 500 g ground beef in the oil over high heat for 6-8 minutes, breaking it up, until well coloured.
Add the diced onion and bell pepper and cook for 5 minutes, then stir in the garlic, chili powder, cumin, smoked paprika and tomato paste for 1 minute.
Pour in the 400 g passata and 300 ml stock, add the 5 g salt, and simmer gently uncovered for 30-40 minutes, until thick and glossy.
Stir in the 400 g cooked or canned kidney beans, drained and rinsed, for the last 10 minutes. Raw soaked kidney beans must never go straight into a low simmer, they have to be boiled hard in fresh water for 10 minutes first to break down the toxin they carry.
Rest for 5 minutes so it thickens further, then serve.
