Chilli Con Carne

Wednesday, January 16, 2013
One of my favourite comfort foods ever is chilli. Love, love, love it! Served on a nest of jasmine rice, or topped with some shredded cheddar and served with tortilla chips, it never fails to make my tummy happy! Especially on these cold winter days, chilli feels like the perfect meal!

I have tried on many occasions to bring slight changes to my recipe in order to perfect it. After several trials (and not so many errors), I think I have finally concocted the best recipe! Hope you enjoy it as much as I do! 

2 tbsp vegetable oil
2 onions, chopped
1 bell pepper (red, green or yellow), chopped
2 tbsp garlic, minced
4 tbsp chili powder
1 tbsp ground cumin
2 tsp ground coriander
1 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 tsp cayenne pepper
2 lb. ground beef
2 cans (19 oz each) red kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes, with juice
1 can (28 oz) crushed tomatoes
1 can (156 ml) tomato paste
1/2 tsp salt

  • Heat oil in a large pot over medium heat. 
  • Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. 
  • Cook the mixture, stirring occasionally, until vegetables are softened, about 10 minutes.
  • Increase heat to medium-high and add beef. 
  • Cook until no longer pink and just beginning to brown, making sure to break up the meat.
  • Add beans, diced tomatoes, crushed tomatoes, tomato paste, and salt. 
  • Bring to a boil, then reduce heat to low and simmer, covered, for an hour, stirring occasionally. 
  • Remove lid and continue simmering, stirring occasionally, until chili has obtained desired thickness, about another hour. 
  • Adjust with more crushed tomatoes or paste to the desired consistency, if needed. 
  • Adjust seasoning if necessary.

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