Name: Chili con Carne
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 600 g ground beef; 1 large red onion; 3 cloves garlic; 1 pc red bell pepper; 800 g canned crushed tomatoes; 2 cans (400g each) canned kidney beans; 250 ml beef broth; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 2 tbsp olive oil; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 100 g shredded cheddar cheese (for serving); 100 g sour cream (for serving); 10 g fresh cilantro (for serving)

Steps

Preparation

Chop the red onion, garlic, and red bell pepper. Drain and rinse the kidney beans.

Brown the Meat

Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and brown it for about 8-10 minutes, breaking it apart as it cooks. Drain any excess fat.

Sauté Vegetables

Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Then add the garlic and bell pepper, cooking for another 3-4 minutes until slightly softened and fragrant.

Season and Simmer

Stir in the chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant. Pour in the crushed tomatoes and beef broth. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Add Beans

Add the drained kidney beans to the chili base and continue to simmer uncovered for another 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Taste and adjust seasonings as needed.

Serve

Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro. Enjoy!

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