American · Dinner
Chili con Carne with Beans
Ground beef browned then simmered low with onion, garlic, tomatoes, kidney beans, chili powder, cumin and smoked paprika until thick and rich. This American chili builds deep savoury heat over a long simmer. Served with cheddar and cilantro.
$4
15 minsPrep
95 minsCook
110 minsTotal
EasyLevel
Nutrition per serving
723Calories
46.6gProtein
47.1gFat
26.3gCarbs
7.4gSugar
9.1gFiber
1610mgSodium
186mgChol
16.7gSat Fat
745mgPotassium
214mgCalcium
4.8mgIron
1.2mcgVitamin B12
8.1mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
low-carb
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Dice the onion, mince the garlic, grate the cheddar, chop the cilantro and drain the kidney beans, keeping the beans aside.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the ground beef five to six minutes until deeply coloured with no pink remaining.
3
Sauté
Add the diced onion and minced garlic and cook over medium heat four minutes until soft, then stir in the chili powder, cumin and smoked paprika and cook one minute.
4
Simmer
Stir in the tomato paste and canned tomatoes, then add the beef stock, drained kidney beans and salt and simmer over low heat seventy-five minutes uncovered until thick.
5
Plate
Spoon the chili into a bowl and top with the grated cheddar and chopped cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground beef
- 120g120g onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp smoked paprika
- 280g280g canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 260g260g kidney beans, drained
- 240ml240ml beef stock
- 2 tbsp2 tbsp olive oil
- 56g56g cheddar cheese
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp salt
