Smokey Beef Chilli Con Carne with White Rice

Prep the ingredients: finely chop the red onion, coarsely chop the red capsicum, crush the garlic, rinse the red kidney beans, slice the pickled jalapenos according to taste, and coarsely chop the fresh coriander. Set aside.

In a large saucepan, heat 1 tablespoon of olive oil per person over medium heat. Add the chopped red onion and garlic, cooking until softened and fragrant, about 3-5 minutes.

Increase the heat to medium-high and add the beef mince to the saucepan. Break it apart with a spoon, cooking until browned. Season with chilli spice mix according to taste.

Stir in the chopped tomatoes, red capsicum, red kidney beans, and a generous amount of smokey barbecue sauce for that deep hickory flavor. Bring to a simmer.

Lower the heat and let the chilli simmer gently for 20-25 minutes, uncovered, stirring occasionally. If the chilli becomes too thick, add a splash of water to reach your desired consistency.

While the chilli simmers, cook the basmati rice according to package instructions. Usually, this involves bringing a pot of water to boil, adding the rice, covering, and simmering until the rice is tender and water is absorbed.

Serve the smokey beef chilli on a bed of white basmati rice. Garnish with coarsely chopped fresh coriander, a dollop of sour cream, and sliced pickled jalapenos to taste.