Chili con Carne with Beef and Beans
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Source: https://recipheon.com/en/recipes/main-dishes/chili-con-carne-with-beef-and-beans
About this recipe
Chili con carne with beef and beans is a hearty, aromatic one-pot dish with tomatoes and spices. Ground meat is browned with onion, garlic, and bell pepper, then slowly simmered with beans and tomatoes until the sauce thickens and develops deep flavor. Serve the chili hot on its own or with bread, rice, or corn-based accompaniments.
Ingredients
2 tablespoons vegetable oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 red bell pepper, cut into small dice
500 g ground beef
2 tablespoons tomato paste
1 can diced tomatoes, about 400 g
250 ml beef broth or water
2 cans kidney beans, about 400 g each, drained and rinsed
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon dried oregano or Mexican epazote
Steps
Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute more, stirring so it does not burn.
Add the ground beef, increase the heat to medium-high, and cook for about 8 minutes, breaking up the meat with a spatula. The beef should no longer be raw in color and should be lightly browned.
Add the cumin, sweet paprika, oregano, chili, salt, and pepper. Add the tomato paste and cook for 2 minutes, until the spices are intensely fragrant and the tomato paste has darkened slightly.
Pour in the diced tomatoes and broth or water, and stir thoroughly. Bring to a gentle boil, then reduce the heat and cook uncovered for about 20 minutes, stirring every few minutes, until the sauce has thickened noticeably.
Add the drained beans and cook for about 10 minutes more over low heat. The beans should be hot and tender but not falling apart, and the chili should have a thick, spoonable consistency.
Taste the chili and, if needed, adjust the amount of salt, pepper, or chili. Serve hot as a stand-alone dish or with rice, bread, or another accompaniment served separately.
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