Chili con Carne
A thick, warming bowl of spiced beef and beans. Better the longer it simmers, and even better the next day.
75 min6 servings460 kcal / serving
by Culicious Kitchen
Ingredients
- 2 tbsp vegetable oil
- 1 large onion
- 1 red bell pepper
- 3 garlic cloves
- 750 g ground beef
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 800 g canned chopped tomatoes
- 400 g canned kidney beans
- 250 ml beef stock
- salt
Method
- 1
Heat the oil in a large heavy pot over medium heat. Cook the onion and bell pepper until softened, about 7 minutes, then add the garlic for 1 minute.
- 2
Increase the heat and add the ground beef. Brown it well, breaking up the lumps, until no pink remains and some bits are browned, about 8 minutes.
- 3
Stir in the chili powder, cumin, oregano, and tomato paste and cook for 1-2 minutes — toasting the spices wakes up their flavor.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.