Chili Con Carne

Ingredients

• 1 large Brown Onion (sliced, diced, root saved for stock)
• 5 cloves Garlic (crushed then thinly sliced)
• 5 g Flat‑Leaf Parsley (thinly sliced)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 1 kg Ground Beef (80 % lean, break up while cooking)
• 2.5 teaspoons Sea Salt Flakes (divided, adjust to taste)
• 2 teaspoons Cracked Black Pepper (divided)
• 2 tablespoons Dried Oregano
• 2 teaspoons Smoked Paprika
• 3 tablespoons Ground Cumin
• 0.5 teaspoons Cayenne Pepper (optional, adjust heat)
• 2 tablespoons Tomato Paste
• 0.5 cup Beef Stock (low‑sodium preferred)
• 800 g Crushed Tomatoes (canned, diced or crushed)
• 400 g Kidney Beans (rinsed under cold water)
• 2 cups Jasmine Rice (washed under cold water)
• 1 piece Star Anise (for fragrance in rice)
• 3 pods Cardamom Pods (for flavor in rice)
• 3.75 cups Water (cold)
• 2 tablespoons Sour Cream (for garnish, optional)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. Prep Aromatics

   Slice the onion in half, remove ends, peel, then thinly slice away from the root. Dice the onion to a medium dice, set aside. Crush the garlic cloves with the flat side of the knife, thinly slice and rough‑chop. Scrunch the parsley into a ball and thinly slice.

   Time: PT5M

2. Sweat Onions

   Heat a large pot over high heat, add 2 Tbsp olive oil, then add the diced onions. Stir constantly and sweat for 3 minutes without letting them brown.

   Time: PT3M

   Temperature: high

3. Add Garlic

   Add the sliced garlic to the pot and continue sweating for about 45 seconds, stirring constantly to prevent burning.

   Time: PT1M

   Temperature: high

4. Brown the Beef

   Add 1 kg ground beef to the pot. Break it up with the spoon and cook for 10 minutes, stirring occasionally, until the meat releases its fat and begins to brown.

   Time: PT10M

   Temperature: high

5. Season and Render Fat

   Season the meat with 1 tsp sea salt flakes and 1 tsp cracked black pepper. Continue cooking until most of the rendered fat has evaporated, about 2 more minutes.

   Time: PT2M

   Temperature: high

6. Add Spices & Tomato Paste

   Stir in 2 Tbsp dried oregano, 2 tsp smoked paprika, 3 Tbsp ground cumin, 0.5 tsp cayenne pepper (optional) and 2 Tbsp tomato paste. Fry the mixture for 1 minute to release aromas.

   Time: PT1M

   Temperature: high

7. Add Liquids & Bring to Boil

   Pour in ½ cup beef stock and 800 g crushed/diced tomatoes. Add another 1–1.5 tsp sea salt and 1 tsp cracked black pepper. Stir well and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

8. Simmer the Chili

   Reduce heat to low, cover with a lid, and let the chili simmer for 1 hour, checking and stirring every 20 minutes.

   Time: PT1H

   Temperature: low

9. Add Beans and Parsley

   After 40 minutes of simmering, stir in the rinsed kidney beans and the sliced parsley. Season with an additional 1 tsp sea salt and 1 tsp cracked black pepper. Continue simmering uncovered for the remaining 20 minutes.

   Time: PT20M

   Temperature: low

10. Cook Jasmine Rice

    Rinse 2 cups jasmine rice until water runs clear. In a saucepan combine the rice, 3 ¾ cups cold water, 1 star anise, and 3 cardamom pods. Bring to a boil without stirring.

    Time: PT5M

    Temperature: high

11. Simmer Rice

    Once boiling, cover, reduce heat to low and simmer for 14 minutes. Then remove from heat and let it sit, still covered, for 5 minutes.

    Time: PT19M

    Temperature: low

12. Fluff and Finish Rice

    Remove the lid, discard the star anise and cardamom pods, and gently fluff the rice with a fork.

    Time: PT2M

13. Plate and Garnish

    Spoon a generous portion of jasmine rice onto each serving dish, ladle the hot chili over the rice, top with a dollop of sour cream and a sprinkle of fresh cilantro.

    Time: PT3M

Nutrition Facts

Calories

950

Protein

50 g

Carbohydrates

105 g

Fat

38 g

Fiber

6 g