Chili con carne — the classic Texan dish with ground beef, red beans and hot spices

Ingredients (for 4–6 servings)

• 500 g ground beef
• 400 g cooked red beans (or 2 cans)
• 400 g canned crushed tomatoes
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp chili powder — or 1 fresh chili pepper
• 1 tsp cumin
• 1 tsp sweet paprika
• 1 tsp oregano
• 250 ml beef stock or water
• Salt and pepper to taste

To serve: cooked rice, yogurt or cream, grated cheddar cheese, fresh coriander, nachos

Preparation steps

1. Heat the olive oil in a deep pot and sauté the chopped onion for 4–5 minutes, until softened.
2. Add the ground beef and brown it, breaking it up with a spoon, until it takes on colour.
3. Add the garlic, red pepper and chili; sauté for 2 more minutes.
4. Add the tomato paste and the spices (cumin, paprika, oregano); stir for 1 minute to release the aromas.
5. Pour in the crushed tomatoes and the beef stock; lower the heat and simmer for 30 minutes with the lid half-open.
6. Add the cooked red beans and cook for 15 more minutes; adjust salt and pepper.
7. Serve hot with cooked rice, yogurt, grated cheddar cheese, fresh coriander and nachos on the side.

Time: Preparation 15 minutes · Cooking 50 minutes. Servings: 4–6.