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Ingredients
- 500 g of minced beef (max 10% fat)
- 2 tablespoons of sunflower oil
- 240 g of canned red beans (drained)
- 150 g of white onion (finely chopped)
- 20 g of tomato paste
- 140 g of canned corn (drained)
- 400 g of canned chopped tomatoes
- 2 cloves of garlic (crushed)
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1 teaspoon of ground chili
- 1 pinch of salt
- 1 pinch of black pepper
- Brown rice (for serving)
- Bulgur (for serving)
- Fresh coriander (for garnish)
Instructions
- 1Start by heating 2 tablespoons of sunflower oil in a deep pan over medium heat.
- 2When the oil is hot, add the finely chopped onion and sauté for 3–4 minutes. Then, add the tomato paste along with the minced beef and cook everything for another 7–8 minutes over medium heat.
- 3After the meat has browned, add the drained red beans, corn, chopped tomatoes, crushed garlic cloves, dried oregano, ground chili, cumin, salt, and pepper to the pan. Cook everything for 3–4 minutes over medium heat.
- 4Finally, pour 200 ml of water over the mixture, cover the pan with a lid, and let it simmer, stirring occasionally, for 16–18 minutes over medium heat.
- 5Serve Chili con carne with brown rice or bulgur. Before serving, you can add freshly torn coriander on top of each portion.
- 6If you wish to freeze the dish, let the mixture cool to room temperature. Divide it into portions and place it in the freezer, where it will last for 2–3 months.
- 7After thawing, place the mixture in a pot, heat it over medium heat for 8–10 minutes, and then serve.
Sezamo
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