Beef Chili

Heat 1 tbsp olive oil in a heavy-based frying pan over medium‑high heat (about 350°F).

Add the 500 g beef mince, season with sea salt, and stir quickly to spread it evenly; let it brown for about 5 minutes without stirring constantly.

Break up the meat with a wooden spoon, scraping up any browned bits (fond) from the pan for extra flavor.

Add the diced onion, diced red capsicum, and chopped garlic; cook, stirring frequently, for 2 minutes until the vegetables begin to soften.

Stir in the 230 g jar of chipotle in adobo, the canned chopped tomatoes, 1 tbsp soy sauce, and 1 tbsp smoked paprika; mix well to combine.

Add the rinsed and drained black beans and 1 cup (250 ml) water; bring the mixture to a rolling boil.

Once boiling, reduce the heat to low, cover partially, and let the chili simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and flavors meld.

While the chili simmers, prepare steamed rice according to package instructions (typically 10 minutes).

Taste the chili and adjust seasoning with additional salt if needed.

Remove the pan from heat; let the chili rest for 2 minutes to allow the flavors to settle.

Serve the beef chili over a bed of steamed rice, garnished with sliced spring onion and lime wedges on the side.