Smoky Beef & Black Bean Chili Bowl

Ingredients

• 14 oz (400 g) lean beef mince
• 2 onions (240 g), diced
• 2 peppers (300 g)
• 2 tbsp (30 ml) olive oil
• 1 1/2 tbsp (9 g) smoked paprika
• 1 1/2 tbsp (8 g) ground cumin
• 2 tsp (6 g) unsweetened cocoa powder
• 2 1/2 cups (400 g) canned black beans, rinsed
• 3 cups (740 g) passata
• 2 cups (390 g) cooked brown rice
• 4 tbsp (60 ml) lime juice

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Method

1. Brown the beef hard in the oil over medium-high heat, breaking it up, and lift it out. Soften the diced onion and pepper in the same pot 8 minutes, until sweet.
2. Stir in the cumin, paprika and cocoa and cook one minute, until it smells dark and toasty.
3. Return the beef with the passata and beans and simmer 20 minutes, until thick enough to hold a spoon upright and it reads 74°C (165°F) inside. Spoon it over the warm rice and finish with the lime juice.