Githeri Chili con Carne (Kenyan × Tex-Mex)

Method

1. Heat the oil in a 20 cm pot on medium-high heat, add the beef and cook for 6 min, breaking it up with a spoon, until it is no longer pink and starts to brown in places.

   Add in this stepVegetable oil 1 tbspMinced beef 200 g

   medium-high heat

2. Add the onion, bell pepper and garlic and cook on medium heat for 5 min, stirring, until the onion is soft.

   Add in this stepOnion, chopped 1Bell pepper, diced ½Garlic cloves, chopped 2

   medium heat

3. Sprinkle in the chilli powder, cumin, smoked paprika and oregano, add the tomato paste and stir on medium heat for 1 min; toasting the spices in the fat makes them taste rounder.

   Add in this stepChilli powder (mild blend) 1 tspGround cumin 1 tspSmoked paprika ½ tspDried oregano ½ tspTomato paste 1 tbsp

   medium heat

4. Add the tomatoes, kidney beans, hominy and stock and bring to the boil on medium-high heat, then turn down to low heat and simmer for 18 min, stirring now and then, until thick enough that a spoon dragged across the bottom leaves a trail.

   Add in this stepCanned chopped tomatoes 200 gCanned red kidney beans, drained 240 gCanned hominy (or white maize), drained 160 gBeef stock 150 ml

   medium-high heat→low heat

5. Season with salt, then ladle into bowls and top with the cheddar, the sour cream and the spring onions.

   Add in this stepSalt to tasteCheddar, grated 40 gSour cream 2 tbspSpring onions, sliced 1