Chili con carne with beef and beans Recipe
Chili con carne is a thick, warming stew with beef and beans, especially popular in the southern states of the USA. It’s often served at games, family gatherings, and movie nights, because it’s easy to make a big pot and everyone can help themselves to as much as they want. The flavors are a bit reminiscent of Mexican dishes, but the American version is more meaty and hearty.
United States
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Spicy
Umami
Warming
Filling
Herby
Prep Time
20 min
Cook Time
50 min
Total Time
70 min
Servings
6
Ingredients
- beef - 600 g
- red beans - 480 g
- tomatoes - 800 g
- onion - 1 piece
- bell pepper - 1 piece
- garlic - 3 cloves
- corn - 150 g
- oil - 20 ml
- chili pepper - 5 g
- cumin - 4 g
- sweet paprika - 6 g
- stock - 300 ml
- salt
- black pepper
Main Ingredient:
ground beef
Preparation
- Peel the onion and dice it finely. Remove the seeds and core from the bell pepper and cut it into cubes. Finely chop the garlic.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–5 minutes, stirring, until it softens and becomes slightly translucent but is not yet browned.
- Add the garlic and bell pepper and cook for another 3–4 minutes, until the pepper softens slightly.
- Increase the heat to medium-high and add the ground beef. Break up the meat with a spatula and cook for about 8–10 minutes, until it turns completely brown and there are no raw pink pieces left.
- Add the sweet paprika, cumin, and chili pepper. Stir for about 1 minute, until the spices become very fragrant.
- Add the canned tomatoes with their juice and the stock. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for about 20 minutes, stirring every few minutes.
- Add the drained and rinsed beans and the corn. Stir and cook for another 10–15 minutes, until the sauce thickens noticeably. If it becomes too thick, add a little water.
- Finally, season to taste with salt and black pepper. Serve hot.
Storage
In fridge:
3 days
Freezing:
Yes
Chili przechowuj w lodówce w szczelnym pojemniku do 3 dni lub zamroź w porcjach na 2–3 miesiące. Podgrzewaj na małym ogniu w garnku, dolewając odrobinę wody, jeśli zgęstnieje.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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