Chili con carne (or sin carne)
A classic that makes everyone happy and tastes even better the next day. The strength of a good chili is time: the longer it simmers, the better the spices blend. Half an hour is fine, an hour is better. For the vegetarian version, use a good soy-based mince or an extra tin of black beans. The rest of the recipe stays the same. Good with rice or tortilla chips, sour cream and grated cheese.
- 2 tbsp oil
- 1 onion
- 2 garlic cloves
1 Finely chop the onion and garlic. Heat the oil in the Dutch oven and soften them for 3 minutes.
- 300 g beef mince (or vegetarian mince)
2 Add the mince and fry until browned and crumbly, 5 to 10 minutes. For the veggie version: skip this step and go straight to the vegetables.
- 1 red pepper
- 1 tbsp ground cumin
- 1 tbsp paprika
- ½ to 1 tsp chilli powder
- 1 tsp dried oregano
3 Chop the pepper into small pieces. Add with all the spices and fry for 2 minutes.
- 2 tbsp tomato purée
4 Stir in the tomato purée and fry for 1 minute. This takes away the sour edge.
- 1 tin kidney beans (400 g)
- 1 tin chopped tomatoes (400 g)
- 1 tin sweetcorn
- 200 ml water
- 1 tsp cocoa powder (optional)
- 1 tsp syrup (optional)
5 Add everything and bring to the boil. Turn the heat down low and simmer gently for at least 20 to 25 minutes. Stir now and then.
- salt and pepper
- fresh coriander
6 Season with coriander, salt and pepper.
Ingredients
Step 1
- 2 tbsp oil
- 1 onion
- 2 garlic cloves
Step 2
- 300 g beef mince (or vegetarian mince)
Step 3
- 1 red pepper
- 1 tbsp ground cumin
- 1 tbsp paprika
- ½ to 1 tsp chilli powder
- 1 tsp dried oregano
Step 4
- 2 tbsp tomato purée
Step 5
- 1 tin kidney beans (400 g)
- 1 tin chopped tomatoes (400 g)
- 1 tin sweetcorn
- 200 ml water
- 1 tsp cocoa powder (optional)
- 1 tsp syrup (optional)
Step 6
- salt and pepper
- fresh coriander
Method
- 1 Finely chop the onion and garlic. Heat the oil in the Dutch oven and soften them for 3 minutes.
- 2 Add the mince and fry until browned and crumbly, 5 to 10 minutes. For the veggie version: skip this step and go straight to the vegetables.
- 3 Chop the pepper into small pieces. Add with all the spices and fry for 2 minutes.
- 4 Stir in the tomato purée and fry for 1 minute. This takes away the sour edge.
- 5 Add everything and bring to the boil. Turn the heat down low and simmer gently for at least 20 to 25 minutes. Stir now and then.
- 6 Season with coriander, salt and pepper.
