Chili con Carne: A classic with a wow factor
by Tavolino
A simple and spicy chili con carne that is quick to prepare and perfect for lunch or a party. The heat can be adjusted to your preference.
Ingredients
- Onions 2
- Garlic cloves 3
- Red bell pepper 1
- Kidney beans 2 cans - drained weight 250 g each
- Corn 1 can - drained weight 280 g
- Rapeseed oil 1 tbsp
- Ground beef 800 g
- Tomato paste 2 tbsp
- Beef broth 500 ml
- Chopped tomatoes 800 g - can
- Cumin 1 tsp
- Sweet paprika powder 2 tbsp
- Chili powder 1 tsp
- Cinnamon 1 tsp
- Salt and pepper
Preparation
- 1
Peel the onions and 3 garlic cloves and finely dice them.
- 2
Wash the red bell pepper, remove the seeds, and cut into small cubes.
- 3
Place the kidney beans (2 cans) and corn (1 can) in a sieve, rinse, and let drain well.
- 4
Heat 1 tbsp of rapeseed oil in a large pot over medium heat.
- 5
Add 800 g of ground beef to the pot and brown until crumbly.
- 6
Add the onions and garlic to the ground beef and sauté for 5 minutes.
- 7
Add the bell pepper cubes and sauté for another 3 minutes.
- 8
Stir in 2 tbsp of tomato paste and toast briefly.
- 9
Deglaze with 500 ml of beef broth and 800 g of chopped tomatoes.
- 10
Season with 1 tsp of cumin, 2 tbsp of sweet paprika powder, 1 tsp of chili powder, 1 tsp of cinnamon, salt, and pepper.
- 11
Stir everything together and let the chili simmer over low heat for 30 minutes.
- 12
Stir in the kidney beans and corn and let it cook for another 10 minutes.
- 13
Season the chili con carne with salt and pepper to taste and serve hot.