A real crowd-pleaser – easy and delicious chili con carne. A warm and filling dish where it’s easy to sneak in extra vegetables. A meal that can be cooked over an open fire with the whole family.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 400 g minced beef
- 2 onions
- 3 carrots
- 4 celery stalks
- 3 cloves garlic
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp unsweetened cocoa powder
- 1 tsp crushed chipotle chili
- 1 tsp dried oregano
- ½ tsp cinnamon
- 40 g tomato purée
- 800 ml tomato passata
- 400 g kidney beans
- Salt and pepper
- 1–2 tbsp red wine vinegar
- 200 ml sour cream
- 1 bunch fresh coriander (cilantro)
- 200 g rice
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Method
-
1Peel and rinse all vegetables and chop them finely using a mini chopper or finely slice them with a knife.
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2Brown the meat well in a little oil over high heat. Add salt, pepper, and spices, and sauté for 1–2 minutes.
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3Add the chopped vegetables and cook for 7–8 minutes, stirring, until everything is tender. Add the tomato purée and cook for about 2 minutes.
-
4Add the tomatoes, season with salt, pepper, and red wine vinegar, and bring to a boil. Let simmer for at least 30 minutes, preferably longer. Adjust seasoning with salt, pepper, and vinegar before serving.
-
5Cook the rice according to the package instructions.
-
6Serve topped with sour cream, fresh coriander, and optionally some fresh chili, with cooked rice on the side.
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7TIP: You can make this dish with chunks of both pork and beef—just remember that the cooking time will be longer.
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