Cook and Scale
Chili con Carne
6 servings · 75 min total
A deep, smoky simmer of beef, kidney beans, and spices with a whisper of cocoa for richness. The ultimate crowd-pleasing bowl.
Ingredients
- 700 g ground beef
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, diced
- 4 garlic, minced
- 2 tbsp chilli powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 800 g canned tomatoes
- 400 g kidney beans, drained
- 3 dl beef stock
- 1 tsp cocoa powder
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the ground beef — Heat the oil in a large pot and brown the ground beef for 8 minutes, breaking it up. Remove and set aside.
- 2.
Soften onion and pepper — Soften the onion and red pepper for 6 minutes. Add the garlic, chili powder, cumin, smoked paprika, and oregano and toast for 1 minute.
- 3.
Combine the chili ingredients — Return the beef, stir in the tomato paste, canned tomatoes, kidney beans, stock, and cocoa powder. Season with salt and pepper.
- 4.
Simmer until thick and rich — Simmer uncovered for 45 minutes, stirring occasionally, until thick and rich. Serve with rice or tortillas.