Nono's Chili con carne (quick version)

Ingredients

• 2 pieces Red onion (peeled and sliced)
• 3 cloves Garlic (finely chopped)
• 1 piece Red bell pepper (diced)
• 500 g Ground beef (lean, not pre‑formed)
• 15 g Tomato paste (about 1 teaspoon)
• 400 g Canned crushed tomatoes (1 can)
• 200 g Fresh tomatoes (cut into quarters)
• 2 cobs Corn on the cob (fresh)
• 400 g Canned red beans (drained and rinsed)
• 60 g Grated Parmesan (fresh)
• 5 g All‑purpose flour (1 teaspoon)
• 30 ml Olive oil (2 tablespoons)
• 1 teaspoon Cayenne pepper (ground)
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• Salt & pepper (to taste)
• 100 g Grated cheddar (for the quesadillas)
• 30 g Fresh herbs (cilantro, parsley, chives) (chopped)
• 4 pieces Corn tortillas (small)
• 20 g Butter (softened)
• Fleur de sel (pinch)

Instructions

1. Prepare the red beans

   Drain the canned red beans, rinse them under cold water and set aside.

   Time: PT2M

2. Make the bean paste and form the tiles

   Mash the beans using a potato masher, add the grated Parmesan, flour and a turn of pepper. Mix until a homogeneous paste forms, shape small balls and flatten them on a baking sheet lined with parchment paper.

   Time: PT10M

3. Cooking the bean tiles

   Bake the sheet at 140 °C for 15 to 20 minutes, until the tiles are golden and crisp.

   Time: PT20M

   Temperature: 140°C

4. Sauté the aromatics

   Heat olive oil in a large skillet over medium heat, add the sliced red onion and diced red bell pepper, sauté for 5 minutes until translucent.

   Time: PT5M

5. Toast the spices

   Add the cayenne pepper, smoked paprika, oregano, cumin and ground coriander. Sauté for 1 minute while stirring to release the aromas.

   Time: PT1M

6. Cook the meat

   Add the ground beef, break it up with the spatula and cook for 7 minutes until nicely browned.

   Time: PT7M

7. Add the tomato paste

   Stir in the tomato paste, cook for 2 minutes while stirring to reduce acidity.

   Time: PT2M

8. Add the garlic and tomatoes

   Add the minced garlic, canned crushed tomatoes and the small fresh tomatoes. Mix, reduce heat to low and simmer for 15 minutes. Adjust salt and spices at the end of cooking.

   Time: PT15M

9. Prepare the corn

   Cut the corn cobs in half, brush with melted butter, place on a sheet and roast in the oven at 200 °C for 10 minutes, then quickly flambé with the torch for a smoky flavor.

   Time: PT12M

   Temperature: 200°C

10. Assemble the quesadillas

    Heat a tortilla in the skillet, sprinkle with grated cheddar and chopped fresh herbs, fold in half and let the cheese melt for 3 minutes. Repeat with the remaining tortillas.

    Time: PT5M

11. Plating

    Divide the chili among plates, arrange the red bean tiles, grilled corn, red bell pepper quarters and quesadilla pieces. Garnish with fresh herbs and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

8 g

Ingredient Substitutions

• Instead of Red onion: shallot
• Instead of Red bell pepper: yellow bell pepper
• Instead of Ground beef: ground turkey
• Instead of Canned red beans: black beans
• Instead of Grated Parmesan: pecorino
• Instead of Olive oil: sunflower oil
• Instead of Grated cheddar: emmental
• Instead of Butter: margarine

Equipment Needed

• Chef's knife
• Cutting board
• Frying pan
• Saucepan or Dutch oven
• Baking sheet
• Oven
• Potato masher or hand blender
• Wooden spatula
• Measuring spoon
• Tongs
• Kitchen torch (optional)

Critical Steps — Do Not Skip

• Make the bean paste and form the tiles
• Cooking the bean tiles
• Toast the spices
• Cook the meat
• Prepare the corn (roast + torch)

Chef Tips from the Video

• Sauté the spices before adding the meat to release their aromas and avoid bitterness.
• Use fresh ground meat rather than pre‑formed minced steak for a lighter texture.
• Sprinkle the bean tiles with a little smoked paprika before baking for a deeper colour.

Troubleshooting

Storage

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

Freezer: The chili freezes for 2 months; thaw in the refrigerator before reheating.

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

Make-Ahead Tips

• Bean tiles can be prepared the day before and stored in an airtight container.
• The chili reheats very well, ideal for leftovers or make‑ahead meals.
• Quesadillas can be assembled, covered with cling film and cooked just before serving.