Main
Chili con carne (Mexico)
- Preparation time
- 40 min
- Servings
- serves 4
Ingredients
- Ground beef — to buy400 g
- Kidney beans — to buy400 g
- Tomato — to buy4
- Onion — to buy1
- Garlic — to buy2 cloves
- Cumin — to buy1 tbsp
- Chili pepper — to buy1
Preparation
Finely chop the onion and mince the garlic. Heat a drizzle of oil in a large pot over medium heat and cook the onion for 4-5 minutes until translucent, then add the garlic for 1 more minute without letting it burn.
Add the ground beef, turn up the heat and brown it for 5-6 minutes, breaking it up with a spatula, until no pink remains.
Sprinkle in the cumin, add the sliced chili (deseeded for less heat), and stir for 1 minute so the spices release their aroma.
Pour in the tomatoes and drained kidney beans, season with salt and pepper, bring to a light simmer then lower the heat and cook uncovered for 25 minutes, stirring occasionally, until the sauce has thickened and the flavours have melded.
Taste and adjust the seasoning, then serve piping hot with rice or bread, with a little grated cheese and sour cream if you like.