Chili con carne

Ingredients

• 300 g Ground beef (lean preferably)
• 200 g Canned red beans, drained and rinsed (rinse under cold water)
• 100 g Tomato puree (canned or jarred)
• 4 cuillères à soupe Olive oil (extra virgin)
• 1 unité Red bell pepper (cut into dice about 1 cm)
• 1 unité Green bell pepper (cut into dice about 1 cm)
• 2 unités Fresh onion (thinly sliced)
• 3 gousses Garlic (finely chopped)
• 1 cuillère à café Ground cumin
• 1 cuillère à café Ground ginger
• 1 cuillère à café Ground black pepper
• 1 cuillère à café Mild chili powder (or hot) (adjust to taste)
• 1,5 cuillère à café Salt (to adjust)
• 1 cuillère à soupe Tomato concentrate
• 100 ml Water
• 1 poignée Fresh cilantro (for garnish)
• 100 g Corn kernels (optional) (added with the beans)

Instructions

1. Prepare the vegetables

   Cut the red bell pepper, green bell pepper, and onion into dice about 1 cm. Finely chop the 3 garlic cloves.

   Time: PT10M

2. Heat the oil

   Pour 4 tablespoons of olive oil into the large skillet and heat over medium heat.

   Time: PT2M

   Temperature: 180°C

3. Sauté the vegetables

   Add the bell peppers and onion to the skillet. Sauté for 5 minutes until tender, then add the chopped garlic and cook an additional 1 minute.

   Time: PT6M

   Temperature: 180°C

4. Cook the meat and add the spices

   Add the ground beef, tomato concentrate, cumin, ginger, mild chili powder, black pepper and salt. Crumble the meat and cook until nicely browned, about 7 minutes.

   Time: PT7M

   Temperature: 180°C

5. Incorporate the beans, tomato puree and water

   Add the drained red beans, tomato puree and 100 ml water. Mix quickly.

   Time: PT2M

6. Simmer

   Reduce heat to low, cover the skillet and let simmer for 10 minutes until the sauce thickens.

   Time: PT10M

7. Finishing and serving

   Remove from heat, sprinkle with chopped fresh cilantro. Serve hot with white or brown rice.

   Time: PT2M

Nutrition Facts

Calories

390

Protein

23 g

Carbohydrates

21 g

Fat

21 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ground beef: ground turkey, ground pork
• Instead of Canned red beans, drained and rinsed: black beans, chickpeas
• Instead of Tomato puree: tomato sauce, tomato coulis
• Instead of Olive oil: sunflower oil
• Instead of Red bell pepper: yellow bell pepper
• Instead of Green bell pepper: yellow bell pepper
• Instead of Fresh onion: shallot
• Instead of Garlic: garlic powder
• Instead of Ground cumin: curry powder
• Instead of Ground ginger: fresh grated ginger
• Instead of Ground black pepper: white pepper
• Instead of Mild chili powder (or hot): paprika, Cayenne pepper
• Instead of Tomato concentrate: tomato paste
• Instead of Fresh cilantro: parsley
• Instead of Corn kernels (optional): green peas

Equipment Needed

• Large skillet (frypan)
• Chef's knife
• Cutting board
• Measuring spoons
• Wooden spatula
• Strainer/ladle
• Can opener
• Serving bowl (optional)

Critical Steps — Do Not Skip

• Cut the peppers, onion and garlic into dice
• Brown the meat by crumbling it properly
• Simmer on low heat to develop flavors

Chef Tips from the Video

• Use lightly toasted cumin for more depth.
• Add a pinch of smoked paprika at the end of cooking for a subtle aroma.
• Serve with basmati rice flavored with lime.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before and gently reheat before serving.
• The chili freezes very well; portion before freezing.