Buy all ingredients right below the recipe
Ingredients
- 500 g minced beef
- 2 tbsp sunflower oil
- 240 g canned kidney beans (drained)
- 150 g onion (finely diced)
- 20 g tomato paste
- 140 g canned corn (drained)
- 400 g chopped canned tomatoes
- 2 cloves garlic (crushed)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt
- Pepper
- Long-grain rice (as a side dish)
- Couscous (as a side dish)
- Fresh coriander (for garnish)
Method
- 1First, heat 2 tbsp of sunflower oil in a deep pan over medium heat.
- 2Once the oil is hot, add the finely diced onion and sauté for 3–4 minutes until translucent. Then add the tomato paste and minced beef and sauté everything for another 7–8 minutes, stirring, until the meat is crumbly and brown.
- 3Now add the drained kidney beans, corn, chopped canned tomatoes, and crushed garlic to the pan. Season the mixture with oregano, chili powder, cumin, salt, and pepper. Let everything simmer for 3–4 minutes.
- 4Pour in 200 ml of water, place the lid on the pan, and let the chili gently simmer over medium heat for 16–18 minutes, stirring occasionally.
- 5Serve the Chili con Carne best with long-grain rice or couscous. Before serving, you can garnish each portion with roughly plucked fresh coriander.
- 6Freezing tip: Let the chili cool completely to room temperature before freezing. Portion it and freeze it – it will keep for 2–3 months in the freezer.
- 7After thawing: Place the chili in a pot and heat it over medium heat for 8–10 minutes before serving.
