Red Bean Chilli

When the weather turns cooler it's time to go on an archaeological dig to unearth my favourite Dutch oven from the deepest, darkest recesses of my kitchen and make a batch of Red Bean Chilli. Now all I have to do is go all Indiana Jones in my wardrobe and search for my slippers.

Red Bean Chilli
from Smitten Kitchen

1kg lean ground beef
1 large onion, chopped
5 cloves garlic, minced
2 cups beef stock
1/3 cup chilli powder (I used a blend of smoked paprika and chipotle powder, but any good chilli powder will do - as hot or as mild as you like your chilli)
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa
1 400g can diced tomatoes
2 400g cans kidney beans, drained
1 teaspoon sea salt flakes
1 tablespoon cider vinegar
Tabasco, 1/2 to 1 teaspoon cayenne, to taste

Optional toppings and sides: grated Cheddar, sour cream, pico de gallo, avocado salsa, cornbread

Place a large Dutch oven or saucepan over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the beef stock, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, cocoa and tomatoes. Reduce the heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Garnish with the Cheddar, sour cream, and salsas, if desired. Serve hot, with corn bread, if desired.