-700g of ground beef with a minimum of 15% fat
-2 tablespoons of oil
-7 cloves of garlic
-1 red bell pepper
-1 green bell pepper
-2 fresh tomatoes, peeled and seeded
-700g of canned peeled tomatoes
-750g of red beans (already cooked)
-2 tablespoons cumin powder
-2 teaspoons of cinnamon powder
-1 teaspoon of “4 spice” mix
-2 teaspoons oregano
-1/2 teaspoon chili powder
-1 teaspoon of salt
Start by mincing the garlic cloves.
I drained two boxes and put the juice in one. This juice gives a very pleasant color and consistency.
Chili Con Carne
- 700 g ground beef with minimum of 15% fat
- 2 tablespoons oil
- 2 onions
- 7 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 2 fresh tomatoes , peeled and seeded
- 700 g canned peeled tomatoes
- 750 g red beans (already cooked)
- 2 tablespoons cumin powder
- 2 teaspoons cinnamon powder
- 1 teaspoon 4 spices mix
- 2 teaspoons oregano
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- Start by mincing the garlic cloves.
- Brown them in oil over moderate heat.
- Prepare ground meat and other ingredients.
- Add the meat to the garlic, which is just beginning to colour.
- Finely chop the onion.
- Finely chop peppers (without seeds!).
- Add the onions and peppers to the meat when it is cooked. Stir regularly.
- Peel the tomatoes by plunging them into boiling water for a few seconds.
- Cut them into pieces and add them to the baking dish.
- Add the can of peeled tomatoes and fill the equivalent of half the can with water which is then poured into the dish.
- Add all the spices.
- Dried oregano.
- Leave to reduce for an hour, still on moderate heat mixing regularly. Then add the drained beans.
- I put beans in a can. They are very practical and are perfect for this dish. I put 3 boxes of 450g (net drained weight 250g). Bernard's advice:I drained two boxes and put the juice in one. This juice gives a very pleasant color and consistency.
- Mix well and cook as long as possible on low heat. The longer this dish simmers, the better it will be.
- Here is the result after 4h30 of cooking. If the chili becomes too "mushy", you can add water.
- That's what I do to warm it up the next day.
- It can be served with fresh coriander leaves...