Chile con Carne

• 1 tbsp olive oil
• 1 onion, thinly sliced
• 1 garlic clove, crushed
• 2 tbsp chile powder
• 1 tsp ground cumin
• 1 1/2 lb (675g) ground round
• one 15oz (420g) can red kidney beans, drained and rinsed
• one 14.5oz (411g) can chopped tomatoes
• 2 tbsp tomato paste
• salt and freshly ground black pepper
• chopped cilantro and sour cream

1. Heat the oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes, or until softened. Add the garlic and cook 1 minute. Stir in the chile powder and cumin, then the beef. Cook, breaking up the beef with a spoon, until it browns all over, about 5 minutes.

2. Stir in the beans, tomatoes, and tomato paste and bring to a boil. Reduce the heat, cover, and simmer for 40 minutes, stirring occasionally, until thickened. Season with salt and pepper. Serve hot, sprinkled with cilantro and topped with sour cream.