Mexican recipes
Chili con carne, classic style
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200 min
Serves 8
Mexican
Ingredients
- 2 tbsp olive oil 30 ml olive oil
- 4 lb beef sirloin or tenderloin (coarsly ground) 1.81 kg beef sirloin or tenderloin (coarsly ground)
- 6 oz tomato paste (1 6-ounce can) 170 g tomato paste (1 6-ounce can)
- 3 medium onions, roughly chopped 3 medium onions, roughly chopped
- 1 green bell pepper, cored, seeded and coarsely chopped 1 green bell pepper, cored, seeded and coarsely chopped
- 4 large cloves garlic, crushed or finely chopped 4 large cloves garlic, crushed or finely chopped
- 3 tbsp chili flakes (adjust to desired heat) 44 ml chili flakes (adjust to desired heat)
- 1 tbsp dried oregano 15 ml dried oregano
- 1/2 tsp dried basil 2.5 ml dried basil
- 1 tbsp ground cumin seeds or cumin powder 15 ml ground cumin seeds or cumin powder
- 4 cup cold water 960 ml cold water
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
Method
In a large, heavy pan over medium heat add the olive oil and bring to a heat. Add the ground beef and fry until brown, stirring occasionally and breaking any lumps with a spoon.
Add the tomato paste, onions, belle pepper, garlic, chili flakes, oregano, basil and cumin and fry for 1 to 2 minutes more, stirring constantly.
Add the water, season with salt and pepper to taste remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary, so that the mixture does not stick to the bottom. Taste and adjust with more seasoning.
Serve with fresh, chopped coriander, fried rice and sour cream
Add the tomato paste, onions, belle pepper, garlic, chili flakes, oregano, basil and cumin and fry for 1 to 2 minutes more, stirring constantly.
Add the water, season with salt and pepper to taste remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary, so that the mixture does not stick to the bottom. Taste and adjust with more seasoning.
Serve with fresh, chopped coriander, fried rice and sour cream
Cook's notes
The chili will taste better if refrigerated for a few hours or overnight.
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