Chilli Con Carne
ID: 2fe6617b...
A rich, spicy, and hearty Chilli Con Carne featuring minced beef, red kidney beans, capsicum, and a perfect blend of spices. Simmered to perfection and served beautifully with rice and sour cream.
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🍳 Cooking Flow
Sauté onions, garlic, chillies, and bell pepper with cumin and paprika. → Brown the minced beef, then add beef stock and bring to a boil. → Mix in tomatoes, sugar, tomato paste, and marjoram, then simmer covered for 20 minutes. → Season with salt, stir in red kidney beans, and simmer for another 10 minutes. → Let it rest for 10 minutes, then serve over rice with sour cream.
Cooking Steps
Brief Cooking Order
Sauté onions, garlic, chillies, and bell pepper with cumin and paprika. → Brown the minced beef, then add beef stock and bring to a boil. → Mix in tomatoes, sugar, tomato paste, and marjoram, then simmer covered for 20 minutes. → Season with salt, stir in red kidney beans, and simmer for another 10 minutes. → Let it rest for 10 minutes, then serve over rice with sour cream.
Introduction
A rich, spicy, and hearty Chilli Con Carne featuring minced beef, red kidney beans, capsicum, and a perfect blend of spices. Simmered to perfection and served beautifully with rice and sour cream.
Step 1
Heat some oil in a deep pot over medium heat.
Step 2
Add the chopped red onion and cook for about 5 minutes until translucent.
Step 3
Add the chopped garlic, fresh chillies, and chopped red bell pepper (capsicum).
Step 4
Add 1 tablespoon of ground cumin and 1 tablespoon of paprika, stir well, and cook for about 5 minutes, stirring occasionally.
Step 5
Move the vegetables to the side of the pot, add the minced beef, and cook until fully browned.
Ingredients List
Important Notes
Make sure to stir the mixture occasionally while simmering to prevent it from sticking or burning at the bottom of the pot.
If the chili looks too dry after simmering, you can add a little more beef stock or water to reach your desired consistency.
Rinse and drain the canned kidney beans before adding them to remove excess starch and any tinny flavor.
Letting the chili rest for 10 minutes after turning off the heat helps the flavors meld and the texture thicken beautifully.
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