Name: Chili con carne
Total time: 95 min
Yield: 6
Cuisine: american
Ingredients: ground beef — 700 g; canned red kidney beans — 800 g; canned chopped tomatoes — 800 g; onion — 2 pcs; garlic — 4 clove; bell pepper — 2 pcs; chili pepper — 1 pcs; ground cumin — 2 tsp; ground paprika — 1 tbsp; dried oregano — 1 tsp; vegetable oil — 2 tbsp; salt

How to cook

Chopping

Finely chop the onions and garlic and dice the bell peppers into 1 cm pieces. Halve the chili, remove the seeds and chop it finely.

Wear gloves when cutting chili and keep your hands away from your eyes: the burn lasts for hours.

Vegetables

Heat the oil in a heavy-based pot and fry the onions and bell peppers over medium heat for 5 minutes until soft.

Spices

Add the garlic, chili, cumin, paprika and oregano and cook, stirring, for 1 minute until fragrant.

Ground meat

Add the beef and fry over high heat for 8–10 minutes, breaking up the lumps with a spatula, until no pink remains.

Braising

Add the tomatoes, pour in 200 ml of water and season with salt. Bring to the boil, lower the heat, cover and simmer for 40 minutes, stirring now and then.

Beans

Drain and rinse the beans and add them to the pot. Simmer uncovered for another 15 minutes, stirring, until thick.

Resting

Take off the heat and let it stand for 10 minutes to deepen the flavour. Done!