Beef Chilli Con Carne
Ingredients
- • 750 g ground beef
- • 200 g onion, diced
- • 4 cloves garlic
- • 150 g red bell pepper, diced
- • 800 g crushed tomatoes
- • 60 g tomato paste
- • 540 g kidney beans, drained
- • 250 ml beef stock
- • 30 g chili powder
- • 10 g ground cumin
- • 5 g smoked paprika
- • 5 g dried oregano
- • 1 g cayenne pepper
- • 30 ml vegetable oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- 2
Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 6-8 minutes. Remove beef and set aside.
- 3
In the same pot, add the diced onion and bell pepper. Cook for 5-6 minutes until softened.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Return the beef to the pot and add all the spices: chili powder, cumin, paprika, oregano, and cayenne. Stir well to coat everything evenly and cook for 2 minutes.
- 6
Add the tomato paste and stir for another minute to develop the flavors.
- 7
Pour in the crushed tomatoes and beef stock. Stir to combine and bring to a simmer.
- 8
Reduce heat to low, partially cover the pot, and let simmer for 1.5 hours, stirring occasionally.
- 9
Add the drained kidney beans and continue simmering for another 30 minutes.
- 10
Taste and adjust seasoning with salt and black pepper as needed.
- 11
Let the chili rest for 10 minutes before serving to allow the flavors to meld together.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to a great chilli is low and slow cooking - don't rush the simmering time! For extra depth of flavor, make this a day ahead and reheat. Serve with your favorite toppings like sour cream, grated cheese, fresh cilantro, or sliced jalapeños."
