Chili Con Carne | Beef Chili
A bowl of Beef Chili is the comfort food of winter nights. Serve Chili con carne on rice or a dollop of labneh or sour cream for a low-carb version.
Servings: 3 people
Calories: 614.68kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced finely
- 2 garlic cloves minced
- 500 grams ground beef less fat
- 1 pinch turmeric powder
- 2 teaspoons red chilli powder
- 1 teaspoon paprika powder
- 1 tablespoon cumin powder
- 2 teaspoons dried oregano
- 1 teaspoon dried marjoram or dried thyme
- 1 bell pepper red or green, diced
- 1 tablespoon tomato paste
- 400 grams tomatoes chopped roughly (5 to 6)
- 1 teaspoon brown sugar
- 1 tablespoon white vinegar white or red or apple cider
- 1 beef stock cube bouillon cube
- 2 cups hot water approx
- 1 can kidney beans drained and rinsed (1 cup boiled rajma)
- Salt and pepper to taste
- full-fat labneh or sour cream to serve
Instructions
- Heat oil in a deep saucepot on medium flame. Add the finely diced onions and minced garlic and saute until soft and translucent for about 5 to 6 minutes.1 tablespoon olive oil, 1 medium onion, 2 garlic cloves
- Turn the heat up to high and add the ground beef. Make sure to break it up with your spatula and cook until all of the meat is browned uniformly and no pink bits are visible.500 grams ground beef
- Reduce the heat to low and add all the spices, herbs and chopped peppers - red chilli powder, hot or smoked paprika powder, cumin powder, dried oregano, dried marjoram or dried basil. Saute on medium heat until the bell peppers are softened.1 pinch turmeric powder, 2 teaspoons red chilli powder, 1 teaspoon paprika powder, 1 tablespoon cumin powder, 2 teaspoons dried oregano, 1 teaspoon dried marjoram , 1 bell pepper
- Add the chopped tomatoes, tomato paste, sugar, and vinegar and cook until the tomatoes break down.1 tablespoon tomato paste, 400 grams tomatoes, 1 teaspoon brown sugar, 1 tablespoon white vinegar
- Crumble the beef stock cube in hot water and pour this into the pot. Bring this to a boil on high heat and then reduce the flame to low and let it simmer for the next 45 minutes to 1 hour. Check occasionally and stir it to make sure the sauce doesn’t burn on the bottom of the pan or isn’t drying out. If the sauce is too thick, add a couple of tablespoons of water. Simmer gently until the saucy mince mixture is thick and juicy.1 beef stock cube, 2 cups hot water
- Stir in the kidney beans (drained and rinsed) into the pot of beef chilli, taste and adjust the seasonings, and bring to boil again. Cook this for about 10 minutes on medium flame. Switch off once you are pleased with the thickness and taste. Cover the pot and let it rest for at least 10 minutes before you serve.1 can kidney beans, Salt and pepper to taste
- Serve in serving bowls with a dollop of labneh or sour cream or along with some good old white rice! Make ahead, refrigerate or freeze for later!full-fat labneh
Nutrition
Calories: 614.68kcal | Carbohydrates: 27.47g | Protein: 36.66g | Fat: 39.95g
