Let me introduce you to one of my absolute favorite dishes! Chili con Carne. Of course, in an easy version. The taste of the kidney beans blends with the bell pepper and spices, and the beef gives it the right consistency.
It’s hearty, spicy, filling, and truly delicious! It’s a comforting dish that will make you look great with your guests. It can be a rich main course, served with toasted bread or a party dish, served in a fragrant taco or tortilla.
With the simple steps I’ll show you, you’ll prepare it in very simple steps!
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Mexican
- Seasonality: All seasons
- Energy 486.68 (Kcal)
- Carbohydrates 31.07 (g) of which sugars 6.80 (g)
- Proteins 41.08 (g)
- Fat 22.17 (g) of which saturated 8.26 (g)of which unsaturated 10.49 (g)
- Fibers 7.84 (g)
- Sodium 1,444.84 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Easy Chili con Carne
- 2 cups cups vegetable broth
- Half onion
- 1 clove garlic
- 0.5 cup red bell pepper
- 0.5 cup cherry tomatoes
- 0.55 lbs ground beef (lean)
- 3.5 oz tomato pulp
- 5.3 oz pre-cooked kidney beans (or borlotti)
- to taste salt
- Half teaspoon hot paprika
- Half teaspoon ground coriander
- Half dried red chili
Steps for Easy Chili con Carne
Let’s start by chopping the vegetables: Chop the onion and garlic and dice the tomato and bell pepper.
Sauté in a pan with a drizzle of oil, the onion, garlic, chili and half of the two spices (paprika and coriander)
Add the diced bell pepper and tomato and sauté for a couple of minutes. At this point, add the meat and brown well, adjusting the salt.
Once the meat is well browned, add some vegetable broth, lower the heat and cover with a lid. It should simmer for at least twenty minutes, stirring.
If it dries too much, we can add some broth.
Then add the tomato pulp, mix well and add half of the remaining broth and leave on low heat with a lid for 30-35 minutes.
The goal is to make the entire content of the pan nice and thick!
At this point, add our red beans with all the preservation liquid, the remaining spices, and cover with the remaining broth.
Continue cooking until the consistency satisfies you. Don’t forget to stir often.
Once cooked, let it rest for 10 minutes with the lid, to allow the ingredients to release all the flavor.
How to Serve Easy Chili con Carne
So, considering that Chili is good even by itself, eaten from the pot with a spoon, I prefer it in a tortilla toasted on a griddle.
We can also add some baked potatoes sliced into slices.
Alternatively, we can serve it in a casserole with some toasted bread.
This dish is perfect for being prepared in advance and then served at the table at mealtime. It’s also excellent when warm.
I convinced you, didn’t I? 🙂
