Chili

Name: Chili
Total time: 90 min
Yield: 6
Ingredients: 750 g Ground beef; 2 pcs Onion; 1 pcs Red pepper; 3 clove Garlic; 2 tbsp Chili powder; 2 tsp Ground cumin; 1 tsp Smoked paprika; 1 tsp Dried oregano; 2 tbsp Tomato paste; 800 g Chopped tomatoes; 250 ml Beef stock; 2 can Kidney beans; 1 tbsp Olive oil; Salt; Black pepper

By Maxim
90 min
Easy

Main

Calories: ≈ 480 kcal
Protein: ≈ 34 g
Fat: ≈ 22 g
Carbs: ≈ 37 g

A hearty stovetop chili con carne with ground beef, kidney beans and warm spices. Make a big pot: it tastes even better the next day and freezes well for meal prep.

Ingredients

6 servings

Ground beef750 g
Onion2 pcs
Red pepper1 pcs
Garlic3 clove
Chili powder2 tbsp
Ground cumin2 tsp
Smoked paprika1 tsp
Dried oregano1 tsp
Tomato paste2 tbsp
Chopped tomatoes800 g
Beef stock250 ml
Kidney beans2 can
Olive oil1 tbsp
Saltto taste
Black pepperto taste

Steps

1
Heat the oil in a large heavy pot over medium heat. Cook the chopped onions and diced pepper for 8 minutes until soft, then add the garlic for 1 minute.
2
Turn up the heat, add the beef (750 g, about 1.6 lb) and brown it for 8–10 minutes, breaking it up with a spoon.
3
Stir in the chili powder (2 tbsp), cumin, paprika, oregano and tomato paste (2 tbsp) and cook for 1 minute. If your chili powder is pure hot chili (common in the UK) rather than a US-style blend, start with much less.
4
Add the tomatoes (800 g) and stock (250 ml), season with salt and pepper and bring to a simmer. Partly cover and cook gently for 45 minutes, stirring now and then.
5
Add the drained kidney beans (2 cans) and simmer uncovered for 15 minutes more, until thick. Taste and adjust the salt and heat.
6
Serve with rice, sour cream, grated cheddar or tortilla chips.