Ingredients
-
500 g ground beef
-
1 can kidney beans255 g
-
1 medium chopped onion
-
1 Tbsp tomato paste
-
500 g tomato purée
-
1/4 cup green bell pepper
-
1/2 tsp sugar
-
1 tsp chilis
-
1/2 tsp cayenne pepper
-
3/4 tsp cumin
-
1/4 tsp oregano
-
1 tsp salt
-
1/4 tsp ground black pepper
-
100 ml water
-
2 Tbsp olive oil
Directions
Chili con carne
or commonly known as “chili” is one of my favorite classic dish. The first time i ate was with my husband’s family, and it serve with some rice. I really love spicy food, so this chili con carne is a perfect choice for me. One time, my best friend from Columbia also made me some tortillas chips dipped in chili, it was so great! She taught me how to spell chili con carne, because before i always say it wrong. In Spanish, the word chili refers to a “chili pepper”, and carne is Spanish for “meat”. If you search a recipe for chili con carne, you will find many version of it. Some recipe wants you to drain the gravy, but i just let it cook together with the sauce and voilà what i get is a very big satisfaction.
Steps
|
1
Done
|
Rinse and drain the kidney beans, meanwhile chop the onion and green bell pepper, then set aside. |
|
2
Done
|
Heat the oil in a large sauté pan over a medium-high heat. Add the ground beef and cook until no longer pink. |
|
3
Done
|
Add the chopped onion and stir for about 5 minutes until the onion turn translucent. |
|
4
Done
|
Pour the tomato purée and water. Bring to boil. |
|
5
Done
|
Reduce the heat to low, season with sugar, chili, cayenne pepper, cumin, oregano, salt and pepper. |
|
6
Done
|
Leave to simmer gently for 90 minutes, stirring occasionally until the meat is tender and the sauce is thick. |
