For this chili con carne, you will need:

1kg lean ground beef
1 large onion, finely chopped
3 red chilies, finely chopped (remove seeds if you prefer a milder sauce)
1 tsp dried oregano
juice of 1 lime
1 tsp lime zest
1 tsp cumin powder
2 tbsp tomato puree
3 tsp sugar
2 tbsp Worcestershire sauce
400ml beef stock
2x400g cans of chopped plum tomatoes
1lb canned kidney beans
100ml olive oil
salt and pepper
250ml soured cream
1 cup grated cheddar cheese

(serves 6)

Heat oil in a lidded saucepan. Fry beef and onion with salt and pepper until the beef is brown brown. Add everything else (except soured cream and cheese), bring back to boil, cover and simmer for 30 minutes over medium heat, stirring occasionally. Serve with soured cream and cheese on top with rice.