This is a nice, flavourful meat chili. It has a little heat to it, but isn't blindingly spicy. It's great over rice or enjoyed alongside some crusty bread. Or, put a Terran twist on it, and serve it with cornbread!

Spicy Meat Chili

Ingredients

• 2 Tbsp. corn (or other neutral) oil
• 450g stewing beef
• 1-2 fresh cayenne, Thai, or finger chilies, chopped
• 1 bowl (recipe) Simple Chili Base

Directions

1. If you have a pressure cooker, it'll do a great job for this chili. For a stovetop model, simply start with it over medium heat on the stove. For electric, use "saut&e;e" mode for the first part of cooking. If you do not have a pressure cooker, this can all be done in a regular pot, it'll just take a little longer.
2. Heat the oil over medium heat.
3. If you held back some onion from your chili base, add it now and cook until the onion is soft and translucent.
4. Add the beef and chili(es) and cook for a few minutes, stirring frequently, to sear the outside.
5. Add the chili base.
6. If using a pressure cooker: Cook the chili on high pressure for 30 minutes and then allow for a 20-minute natural release.
   If using a regular pot: Reduce heat to low and cook, covered, stirring occasionally for ~2 hours.
7. Alternatively, once all the ingredients have been added, you may transfer the chili to a slow cooker. Cook on low for 8-12 hours.
8. Serve with rice, bread, or another starchy substrate or side of your choice.