Chili con carne recipe

• large onion↗1
• red pepper↗1
• garlic cloves↗2
• oil1 tbsp tbsp
• hot chili powder↗1 heaped tsp tsp

  (or 1 level tbsp if you only have mild)

• paprika↗1 tsp tsp
• ground cumin↗1 tsp tsp
• lean beef mince↗500g g
• beef stock cube↗1
• chopped tomatoes400g can g
• dry marjoram↗½ tsp tsp
• sugar↗1 tsp tsp

  (or add a piece of dark chocolate the size of a nail with the beans, see tip)

• tomato purée↗2 tbsp tbsp
• red beans↗410g can g
• plain boiled long-grain rice

  for serving

• сметана↗

  для подачі

Step-by-step instructions

1. 1

   Prepare the vegetables. Dice the large onion into approximately 5 mm cubes. The easiest method is to cut the onion in half from root to tip, peel it, and slice each half into thick strips (sticks) lengthwise without cutting all the way to the root so they stay attached. Then dice the strips crosswise to obtain neat cubes.

2. 2

   Cut the red pepper in half lengthwise, remove the stem and rinse out the seeds, then slice it. Peel and finely chop the two garlic cloves.

3. 3

   Start cooking. Place a pan on the stove over medium heat. Add 1 tbsp of oil and let it heat for 1–2 minutes (a bit longer for electric stovetops).

4. 4

   Add the onion and cook, stirring frequently, for about 5 minutes, or until the onion becomes soft, tender, and slightly translucent.

5. 5

   Add the garlic, red pepper, 1 heaped tsp of hot chili powder or 1 level tbsp of mild chili powder, 1 tsp paprika, and 1 tsp ground cumin.

6. 6

   Stir well, then cook for another 5 minutes, stirring occasionally.

7. 7

   Brown the 500 g of lean beef mince. Increase the heat slightly, add the meat to the pan and break it up with a spoon or spatula. The mixture should sizzle a bit as you add the mince.

8. 8

   Continue stirring and breaking up for at least 5 minutes, until the mince is uniform with no pink spots. Ensure the heat is strong enough for the meat to fry and brown, not just simmer.

9. 9

   Prepare the sauce. Dissolve one beef stock cube in 300 ml of hot water. Pour this into the pan with the mince.

10. 10

    Add the can (400 g) of chopped tomatoes. Add ½ tsp dried marjoram, 1 tsp sugar, and a generous pinch of salt and pepper. Stir in about 2 tbsp tomato purée and mix the sauce well.

11. 11

    Simmer over low heat. Bring to a boil, stir well, and cover the pan with a lid. Reduce the heat to a gentle simmer and let it cook for 20 minutes.

12. 12

    Check the pan occasionally, stirring, and ensure the sauce does not stick to the bottom or dry out. If it does, add a few tablespoons of water and make sure the heat is truly low. After slow simmering, the meat and sauce mixture should become thick, moist, and juicy.

13. 13

    Drain and rinse the can (410 g) of red beans in a sieve, then add them to the chili pot. Bring to a boil again and simmer uncovered over low heat for another 10 minutes, adding a little water if it looks too dry.

14. 14

    Taste the chili and season. You will probably need much more seasoning than you think.

15. 15

    Now cover the pot, turn off the heat, and let the chili rest for 10 minutes before serving. This is very important as it allows the flavors to meld.

16. 16

    Serve with sour cream and plain boiled long-grain rice.