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.
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.