For a Mexican-themed dinner, a good chili is a must, to be accompanied with tortilla wraps or tortilla chips.
Arm yourself with time and patience, and prepare your homemade chili con carne.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow Cook
- Cuisine: Mexican
- Seasonality: All Seasons
Ingredients
- 1.3 lbs ground beef
- 1 bell pepper (large or 2 small)
- 28 oz canned red beans (with broth)
- 1 3/4 cups beef broth
- 2 onions
- 2 cloves garlic
- 1 chili pepper
- 1 pinch ground coriander
- 1 pinch black pepper
- 2 tsp salt
- 2 tbsp extra virgin olive oil
- 23 oz tomato puree
- 1 tsp brown sugar
Steps
To make the chili con carne, first prepare the beef broth. Meanwhile, prepare the other ingredients for the chili. Clean and chop the garlic cloves, do the same with the onions.
Then clean and cut the bell peppers into pieces. Cut the chili pepper into rings and set it aside with its seeds.
Now start preparing the chili. In a non-stick pot, heat one tablespoon of oil and add the ground beef.
Sauté over medium-high heat for about ten minutes, deglazing with a ladle of broth. Once browned, transfer the meat to a bowl and set aside.
In the same pan, add another tablespoon of oil and the chopped chili, garlic, and onion. Sauté for just a few seconds, then add the chopped bell peppers. Season with a teaspoon of salt, pepper, coriander, and brown sugar.
Raise the heat and deglaze with a ladle of broth, then let it cook for about 10 minutes. At this point, add the previously browned ground meat.
Pour in the tomato puree and the remaining broth. Add the second teaspoon of salt, then mix everything together. Cover with a lid and cook over low heat for an hour, stirring occasionally.
After this time, add the beans with their preserving liquid and let simmer for another 30/40 minutes over low heat. Stir often to prevent the dish from sticking. Once ready, turn off the stove and serve hot.
