Spicy Mexican Chili

Ingredients

• 1 Red bell pepper (Core and dice)
• 2 Onions (Coarsely sliced)
• 2 Garlic cloves (Finely chopped)
• 400 g Ground beef (Trim any visible fat)
• 2 c. à soupe Olive oil (For cooking)
• 4 Canned peeled tomatoes (Whole, lightly crush)
• 250 g Canned red beans (Drained and rinsed)
• 150 g Canned corn (Drained)
• 1 c. à café Sweet paprika
• ½ c. à café Hot paprika (sweet pepper)
• ½ c. à café Chili powder (Rissa or cayenne) (Adjust to taste)
• 1 c. à café Salt
• ½ c. à café Ground black pepper
• 100 ml Water (To help initial cooking)

Instructions

1. Prepare the vegetables

   Core the red bell pepper, cut into dice. Coarsely slice the two onions. Chop the two garlic cloves.

   Time: PT10M

2. Sauté onion and pepper

   Pour 2 c. à soupe olive oil into the sauté pan, heat over medium heat. Add the onions and pepper, sauté for 2 minutes until they start to brown.

   Time: PT2M

   Temperature: moyen

3. Gentle cooking with water

   Add 100 ml water, cover the pan and let simmer for 15 minutes over medium‑low heat.

   Time: PT15M

   Temperature: moyen

4. Cook the ground meat

   Deglaze the pan, add the ground meat. Cook for 3 minutes breaking it up with the spoon until well browned.

   Time: PT3M

   Temperature: moyen

5. Incorporate the tomatoes

   Add the 4 whole peeled tomatoes, lightly crush them with the spoon. Cook for 5 minutes.

   Time: PT5M

   Temperature: moyen

6. Season

   Season with salt (1 c. à café), pepper (½ c. à café), add sweet paprika (1 c. à café), hot paprika (½ c. à café) and Rissa chili (½ c. à café). Mix well.

   Time: PT2M

7. Add the red beans

   Stir in the drained red beans, reduce heat to low and simmer for 15 minutes.

   Time: PT15M

   Temperature: faible

8. Finish with the corn

   Add the drained corn, heat for an additional 2 minutes just to warm it.

   Time: PT2M

   Temperature: faible

9. Serve

   Serve the chili hot, accompanied by white or whole‑grain rice.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Red bell pepper: Green bell pepper, Sweet pepper
• Instead of Onions: Shallots
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Ground beef: Ground turkey, Ground pork
• Instead of Olive oil: Sunflower oil, Canola oil
• Instead of Canned peeled tomatoes: Tomato puree (200 g)
• Instead of Canned red beans: Black beans, Lentils
• Instead of Canned corn: Fresh corn, Frozen corn
• Instead of Sweet paprika: Smoked paprika
• Instead of Hot paprika (sweet pepper): Extra sweet paprika
• Instead of Chili powder (Rissa or cayenne): Cayenne, Allspice

Equipment Needed

• Sauté pan (heavy‑bottomed pot)
• Chef's knife
• Cutting board
• Wooden spoon
• Can opener
• Measuring spoon (optional)
• Ladle (optional)
• Recovery bowl (optional)

Critical Steps — Do Not Skip

• Sauté onion and pepper without burning them.
• Cook the meat until well browned.
• Simmer the red beans long enough for flavors to meld without the dish becoming too watery.

Chef Tips from the Video

• Lightly toast the paprika before adding to intensify its aroma.
• Use smoked paprika instead of sweet paprika for a typical tex‑mex smoky note.

Troubleshooting

Storage

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

Freezer: Can be frozen for 2 months, well wrapped.

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

Make-Ahead Tips

• Prepare the sauce (tomatoes, spices, beans) the day before and reheat before adding the meat.
• Chili improves with resting, so preparing ahead enhances flavors.