Chili beans budget

03 — Method

1. Finely chop 1 yellow onion. Remove the germ from 2 garlic cloves and chop them. Drain the 2 cans of beans and rinse well under cold water.
2. Heat 2 tbsp of olive oil in a large Dutch oven or sauté pan over medium heat. Soften the onion for 5 minutes, then add the garlic and cook 1 more minute without browning.
3. Turn up the heat, add the 400 g (14 oz) of beef and break it up with a wooden spatula. Cook over high heat for 6 minutes, stirring, until browned with no liquid left.
4. Sprinkle with 1 tsp of cumin, 1 tsp of smoked paprika and ½ tsp of chili powder. Stir for 1 minute to toast the spices — don’t burn them or the chili turns bitter.
5. Stir in 1 tbsp of tomato paste. Add the tomatoes with their juice and the beans. Season and mix gently so the beans don’t break.
6. Bring to a simmer, then cook uncovered over low heat for 25 minutes, stirring now and then, until the sauce coats a spoon.
7. Adjust the seasoning. Serve hot with white rice, warm tortillas or toast, topped with sour cream, chopped cilantro and grated cheese.