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An easy chilli con carne recipe that's quick and hassle-free! This hearty all-time classic won't disappoint.
In a large pot over medium heat, heat oil.
Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine.
Add ground beef and cook until no longer pink. Drain fat and return to heat.
Add chili powder, cumin, oregano, paprika, and season generously with salt and pepper.
Pour in kidney beans and crushed tomatoes and bring chilli to a boil. Pour in the Hop House lager and then reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary.
Ladle into bowls and top with cheddar, sour cream, and spring onions.
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