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chili con carne

Ingredientos

Instructionos

  1. Cook the aromatics: Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 large onion, finely chopped and cook, stirring occasionally, until softened and translucent.
  2. Add garlic, pepper and chili: Stir in 2 garlic cloves, minced, 1 red bell pepper, diced, and 1 fresh chili, finely chopped (optional) (if using). Cook, stirring, until the pepper starts to soften.
  3. Brown the beef: Increase the heat to medium-high, add 500 grams ground beef, and cook, breaking it up with a spoon, until browned all over and no longer pink.
  4. Bloom the spices: Stir in 2 teaspoons ground cumin, 1 teaspoons ground coriander, 2 tablespoons smoked paprika, and 1 teaspoons dried oregano, along with 1 pinch salt, to taste and 1 pinch black pepper, to taste. Cook for about a minute until fragrant, stirring constantly so the spices don’t catch.
  5. Add tomato paste and stock: Stir in 2 tablespoons tomato paste and cook for a minute to deepen its flavor. Pour in 400 grams canned chopped tomatoes and 200 milliliters beef stock, then add 1 teaspoons sugar (or a piece of dark chocolate), and stir well to combine, scraping up any browned bits from the bottom of the pot.
  6. Simmer: Bring to a gentle simmer, then reduce the heat to low. Cover partially and let it simmer, stirring occasionally, so the flavors can meld and the sauce thickens. Add the beans: Stir in 400 milliliters red kidney beans, drained and rinsed and continue to simmer uncovered, allowing the chili to thicken further.
  7. Taste and adjust: Taste and adjust seasoning with more salt, pepper, or a touch more sugar/chocolate if it needs rounding out.

Serve: Serve hot over 1 rice, to serve, topped with a dollop of 1 sour cream, to serve, a scattering of 1 fresh cilantro, to serve, and 1 tortilla chips, to serve on the side.