Chili Con Carne Recipe
Warm up with a hearty bowl of homemade chili con carne! Packed with flavor, it’s the perfect meal for any day of the week.
Ingredients
- 1 Large Onion
- 1 Red pepper
- 2 cloves Garlic
- 1 Tablespoon Olive oil
- 1 Teaspoon Chili powder heaped
- 1 Teaspoon paprika
- 1 Teaspoon ground cumin
- 500 Grams lean minced beef
- 1 Beef stock cube
- 400 Grams Canned chopped tomatoes
- ½ Teaspoon Dried marjoram
- 1 Teaspoon Sugar
- Pinch Salt
- Pinch Black pepper
- 2 Tablespoon Tomato purée
- 410 Grams Canned red kidney beans
- Plain boiled long-grain rice to serve
- Soured cream to serve
Instructions
- Prepare the vegetables by chopping the onion, red pepper, and garlic cloves.1 Large Onion, 1 Red pepper, 2 cloves Garlic
- Place a pan over medium heat and add 1 Tablespoon oil. Let it heat for 1-2 minutes before adding the onion. Cook, stirring frequently, for about 5 minutes, or until the onion becomes soft, slightly translucent, and tender.1 Tablespoon Olive oil
- Add the garlic, red pepper, 1 heaped tsp hot chili powder, 1 tsp paprika, and 1 tsp ground cumin to the pan. Stir well and let it cook for another 5 minutes, stirring occasionally.1 Teaspoon Chili powder, 1 Teaspoon paprika, 1 Teaspoon ground cumin
- Increase the heat slightly and add the lean minced beef to the pan. Break up the meat with a spoon or spatula and stir for about 5 minutes until all the beef is browned and there are no more pink spots.500 Grams lean minced beef
- Crumble 1 beef stock cube into 300 ml hot water and pour it into the pan.1 Beef stock cube, 400 Grams Canned chopped tomatoes, ½ Teaspoon Dried marjoram, 1 Teaspoon Sugar, Pinch Salt, Pinch Black pepper, 2 Tablespoon Tomato purée
- Add a can of chopped tomatoes, ½ tsp dried marjoram, 1 tsp sugar, 2 Tablespoons tomato purée, and a pinch of salt and pepper. Mix everything well.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer, covering the pan. Let it cook for 10 minutes, stirring occasionally to prevent the sauce from catching or drying out. If it looks too dry, add a couple of tablespoons of water.
- After simmering, the sauce should be thick and moist. Drain and rinse the 410 g can of red kidney beans and stir them into the pan. Bring it back to a boil, then simmer for another 5 minutes without the lid. Add more water if the mixture looks too dry.410 Grams Canned red kidney beans
- Serve the chili with cooked rice and a dollop of soured cream. Enjoy!Plain boiled long-grain rice, Soured cream
Notes
Tips and Tricks
- Seasoning: The chili may need more salt and pepper than you think, so taste it as you go to get it just right.
- Spice Level: Adjust the amount of chili powder depending on how spicy you like it. You can always add more if you want more heat.
- Simmering Tip: If the sauce starts drying out, just add a splash of water to keep it saucy.
- Beans: Red kidney beans can be swapped for other types of beans, like black beans, if you prefer.
Nutrition
Calories: 200kcalCarbohydrates: 17gProtein: 23gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 515mgPotassium: 663mgFiber: 5gSugar: 5gVitamin A: 245IUVitamin C: 10mgCalcium: 61mgIron: 4mg
Tried this recipe?Let us know how it was!