Beanless beef chili

Warm and comforting without the, shall we say, after-effects of beany chili!

Ingredients

• Around 350g minced beef
• 1 tsp each allspice (Piment), ground black pepper, marjoram, thyme, rosemary, chili flakes
• 1 whole onion
• 3 garlic cloves
• Peeled carrots, cut into half-moon slices
• 1 tin chopped tomatoes, drained, or 3 chopped fresh
• 1 small tin of corn/maize kernels, drained
• 1.5 liters beef broth 
• 1 cup rice (I like wild rice but any rice will do)
• 2-3 bay leaves (Lorbeerblätter)
• Couple dashes soy sauce
• A few gloops of red wine, if you'd like

Stew time

1. Brown the beef in some oil/butter in a pan on high-ish medium heat. 
2. Add the chopped garlic and onion, and the spices (except bay leaves). Sautee till soft. 
3. Add the carrots, tomatoes, and corn. Stir around a minute or two.
4. Add the broth, bring to a boil. Add the rice. Turn down to a simmer and add the bay leaves.
5. Simmer until the rice is cooked and everything is nice and thick, 45-60 minutes. 
6. Toward the end, add the wine and soy sauce. Taste to see if you need more salt.
7. Serve with a dollop of crème fraîche or yogurt on each bowl.