I love chili! It’s easy, besides from the fact that it has to cook a while… I usually make this with a very simple ingredient list, but if you want you can add some extra veggies, which I usually do.
Also, everybody thinks of chili as something spicy, and of course it often is… But when I make chili for other people, some of them don’t like it too spicy, but whoever said chili HAS to be firing hot…
So here it is, my recipe for chili con carne! Enjoy!
- 500 gr minced beef (PURE beef!! you add the flavor with your spice mix!)
- 1 can of red kidney beans (you can use dried beans if you want, but this is much easier and less time consuming)
- 2 small red onions, finely chopped
- 1 carrot, finely chopped
- 2 sticks of celery, finely chopped
Try to have equal amount of carrot and celery, onion can be a bit more
- 3 cloves of garlic, finely chopped
- 1 red bell pepper, diced
- 1 green pepper, diced
- chili to taste, finely chopped, deseeded if you don’t want it too hot
- 1 can of chopped tomatoes
- 1 small can of tomato puree
- 1 stock cube, preferably beef but use which ever you want)
- optional: 1 can of corn (I do this from time to time, but I usually don’t)
The spice mix
- 1 big teaspoon of coriander seeds (so it’s about 1 normal teaspoon of powder)
- 1 big teaspoon of cumin (so it’s about 1 normal teaspoon of powder)
- 1 teaspoon (or just to taste if you don’t want it too spicy) of chili powder
- 1 heaped teaspoon of smoked paprika (you can use normal paprika if you don’t have the smoked one, but it’s worth getting at a Spanish deli!)
U can serve this dish, like I do, with rice. You could also use nachos, quinoa, …
- Use a pestle and mortar to make the spice mix. Make sure the seeds are ground properly
- Open the can of beans and drain the liquid into another bowl
- Heat up some oil in a large casserole-type pan and fry the onion, garlic, carrot and celery.
- Add the minced beef. Break it up using a spatula or a fork or whatever you want.
- After 10 minutes of cooking the meat, once it’s done, add the bell peppers, chilli, spice mix, stock cube, can of tomatoes, tomato puree, bean liquid
- Stir well and bring to the boil, then let it simmer for 35 – 45 minutes with the lid on top(If the chili becomes to dry to your liking, just add some water)
- At the last minute, add the beans and leave to rest for about 5 minutes.
- Serve! (If you are making it not too spicy, put some tabasco, chili- or cayenne powder, … on the table so the people who like it spicier can adjust theirs)
TIP: If you have leftovers the day after it’s going to be less runny. The leftovers are good by themselves, but they can be a hell of a tasty lunch or even dinner if you put it between a wrap…