1 Tbsp olive oil

1 onion, finely diced

1 kg prime beef mince

1 1/2 Tbsp ground cumin

1 1/2 Tbsp paprika

1 1/2 Tbsp garlic powder

1 can red kidney beans (400 g)

1 can black beans (400 g)

1 can crushed tomatoes (400 g)

3 Tbsp tomato paste

1 tsp salt

3 Tbsp chipotle sauce (optional)

1 1/2 cups beef stock

To serve: Steamed rice, grated cheese, sour cream, avocado, corn chips

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Heat olive oil in a large frying pan over medium heat. Add diced onion and sauté until softened.
Add beef mince and break it up with a spoon. Stir in cumin, paprika, and garlic powder. Cook for about 5 minutes until browned.
Add kidney beans, black beans, crushed tomatoes, tomato paste, salt, chipotle sauce (if using), and beef stock. Stir to combine.
Reduce heat to low, cover with a lid, and simmer for 30–40 minutes, stirring every 10 minutes.
Taste and adjust seasoning as needed. Serve hot with rice, cheese, sour cream, avocado, and corn chips.

Add cayenne or chilli flakes for extra heat.

Increase chipotle for a smokier flavour.

Add vegetables like corn, capsicum, or carrot.

Simmer uncovered for a thicker chilli.