Chili con Carne
American · Stew · 75 min · 6 servings
Ingredients
- 14 g vegetable oil
- 150 g onion
- 9 g garlic
- 150 g green pepper
- 500 g ground beef
- 8 g chili powder
- 4 g cumin
- 1 g dried oregano
- 32 g tomato paste
- 800 g canned tomatoes
- 480 g cooked kidney beans
- 250 ml water
- 6 g salt
Instructions
- Dice the onion and green pepper; finely chop the garlic.
- Heat the vegetable oil in a heavy pot and soften the onion and pepper over medium heat for 6-7 minutes, then add the garlic for one more minute.
- Raise the heat, add the ground beef and cook, breaking it up with a spoon, until the liquid has evaporated and the meat is browned.
- Stir in the chili powder, cumin and dried oregano and fry for a minute until fragrant, then add the tomato paste and cook for 2 minutes more.
- Add the canned tomatoes and the water and season with the salt. Bring to a boil, lower the heat and simmer with the lid ajar for 40 minutes, stirring now and then.
- Add the cooked kidney beans and simmer for another 15 minutes until thick. Check the seasoning and serve hot.
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