Chili con carne is a simple yet delicious dish, which can be changed to fit what ever ingredients you might have at hand, your time, your budget and possible wishes of sneaking vegetables into the daily meal without picky children or spouses noticing. Make a double portion now you’re at it, as it freezes very well and makes a wonderful, warming meal on those windy autumn nights, which are approaching too fast for my liking.
You can make the dish go further by adding extra beans. I used kidney beans, but you can easily use baked beans or whatever your local shop might offer. You can also mix different kinds, if you please.
Along with the chopped tomatoes, two peppers (a yellow and a red), a pile of chopped onion and a few cloves of garlic, were the healthy part of this meal when I made it recently. However, if you wish, you can add one or two finely chopped carrots, a few sticks of finely sliced selleri and a can of sweet corn. For en ekstra kick, you can also add one or two freshly chopped chili peppers with the garlic.
Try serving the chili con carne on top of nacho chips, add grated cheese and put it all into the oven until the cheese is melted.
The chocolate and the cinnamon stick are both optional ingredients in this recipe. The chili is delicious without but they do add a certain dept to the flavor.
- 2 tbsp oil
- 3 onions, chopped
- 3 cloves of garlic, chopped
- 1 – 2 peppers, chopped into chunks
- 500 g minced beef
- 3 cans of chopped tomatoes
- 2 tbsp tomato purée
- 1 can of kidney beans
- 1 tbsp paprika
- 1 – 2 tbsp chili powder
- Salt and pepper
- 1 stick of cinnamon
- 25 g dark chocolate
Heat the oil in a big pot and sauté the chopped onion for a couple of minutes. Add the garlic and peppers and fry for another few minutes before adding the beef. Brown well and add the rest of the ingredients to the pot. Let the dish simmer for at least 30 minutes (longer if possible), taste and add extra chili, salt and pepper if necessary. Serve with rice, bread or nachos.