Chili con Carne

alfredsanpedro
alfredsanpedro @theweekenddinnerlog

First part of our Tex-Mex night. Perfect treat for a well-deserved mid-week break.

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Ingredients

1 hour
5-6 servings
  1. 500 gground beef
  2. 3 clovesgarlic, minced
  3. 1medium white or yellow onion, chopped
  4. 1red capsicum, chopped
  5. 3 tbsptomato paste
  6. 1 can (425 g)crushed or chopped tomato
  7. 1 can (400 g)red kidney beans
  8. 2beef bouillon cubes
  9. 1 1/2 tspsugar
  10. 1 1/2 cupwater
  11. Oil
  12. to tasteSalt and pepper,
  13. Spice mix
  14. 1-2 tspchilli powder
  15. 4 tsppaprika powder
  16. 5 tspcumin powder
  17. 2 tsponion powder
  18. 2 tspgarlic powder
  19. 2 tsporegano
  20. To serve
  21. Steamed rice, tortilla, corn chips
  22. Sour cream
  23. Monterey Jack and cheddar, shredded
  24. Avocado
  25. Coriander

Cooking Instructions

1 hour
  1. 1

    Saute garlic and onion until softened. Add capsicum. Saute for 2 minutes.

  2. 2

    Turn heat to high and add beef. Cook until browned all over. Add the spice mix. Saute until fragrant for 2 minutes.

  3. 3

    Add the remaining ingredients. Bring to simmer then adjust the heat to low. Cook for 45 minutes to 1 hour covered, stirring occasionally so that it doesn’t to the bottom of the pot.

  4. 4

    Adjust with salt and pepper to taste.

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Written by

alfredsanpedro
alfredsanpedro @theweekenddinnerlog
on
Weekend chef. Street food junkie. Always hungry.This is an online repository of recipes I have tried.
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