Chili Con Carne

Takes 60 minutes | Serves 6 |

Ingredients

15 ml olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 large red bell pepper, diced
450 g ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
0.25 teaspoon cayenne pepper
1 teaspoon salt
0.5 teaspoon ground black pepper
400 g diced tomatoes
227 g tomato sauce
425 g kidney beans, drained and rinsed
240 ml beef broth
15 ml tomato paste
1 teaspoon sugar
1 tablespoon fresh cilantro, chopped
1 tablespoon shredded cheddar cheese
1 tablespoon sour cream

Steps

Preparation

• Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and red bell pepper, and sauté until they start to soften, about 5 minutes.
• Increase the heat to medium-high and add the ground beef to the pot, breaking it apart with a spoon. Cook until the meat is no longer pink, about 6-8 minutes.
• Stir in the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes to allow the spices to become fragrant, stirring constantly.
• Add the diced tomatoes with their juice, tomato sauce, kidney beans, beef broth, and tomato paste (if using). If the chili is too thick, you can add a little more broth to reach your desired consistency.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for at least 30 minutes, stirring occasionally. For deeper flavor, you can let it simmer for up to an hour or more.
• Taste the chili and adjust the seasoning with more salt, pepper, or spices if needed. If it's too acidic, you can add a teaspoon of sugar to balance the flavors.
• Serve the chili hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream.