Beef chili with lemon feta

Lemon feta topping

• 1 lemon (approx. 140 g), zest and juice
• 1 tsp freshly ground black pepper
• 200 g Danish feta cheese, cut into pieces (2 cm)
  or 200 g feta cheese, cut into pieces (2 cm)
• 60 g extra virgin olive oil

Beef chili

• 5 garlic cloves
• 100 g onion, cut into quarters
• ½ - 1 red chilli, seeds removed, if preferred
• 30 g extra virgin olive oil
• ½ tsp ground cumin
• 1 tbsp ground paprika
• ½ tsp ground turmeric
• ½ tsp ground cayenne pepper
• ½ tsp ground cinnamon
• 1 tsp ground coriander
• 1 - 1 ½ tsp fine salt, to taste
• 60 g tomato purée
• 400 g canned whole tomatoes
• 400 g tomato passata
• 1 tbsp dark brown sugar
• 1000 - 1200 g beef sirloin, cut into pieces (2-3 cm)
• 425 g canned kidney beans, rinsed and drained (weight is pre-draining)
• 2 - 3 sprigs fresh coriander, leaves only, to garnish