Chili Con Carne with Tortillas

Chili:

• •500g minced beef
• •1 white onion, diced
• •1 red onion, diced
• •5 garlic cloves, minced
• •1 tbsp cumin
• •1 tbsp paprika
• •1/2 tbsp chili powder
• •1 tbsp tomato paste
• •1 can red kidney beans, drained
• •1/2 cube beef stock dissolved in hot water
• •1 tbsp vegetable oil
• •Salt and black pepper to taste

Tortillas & serving:

• •Flour tortillas (homemade recommended)
• •Sour cream, salsa, and grated cheese for serving

Chili:

1. Heat the oil in a large pot over medium heat. Cook the white and red onion until softened, then add the garlic and cook for about 1 minute more.

2. Add the minced beef and break it up with a spatula. Cook until browned and no longer pink.

3. Stir in cumin, paprika, chili powder, salt, and black pepper.

4. Add tomato paste, drained kidney beans, and dissolved beef stock. Simmer uncovered for 20 to 25 minutes until the chili is thick and rich.

Tortillas & serving:

1. While the chili simmers, make fresh tortillas (ideally from a separate tortilla recipe).

2. Warm a tortilla, spoon chili in a strip down the centre, and fold into a burrito.

3. Serve right away with sour cream, salsa, and grated cheese.