Buy all ingredients right below the recipe
Ingredients
- 500 g ground beef
- 2 tbsp sunflower oil
- 240 g canned red beans (drained)
- 150 g red onion (finely chopped)
- 20 g tomato paste
- 140 g canned sweet corn (drained)
- 400 g canned peeled, chopped tomatoes
- 2 cloves garlic (crushed)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili spice blend
- salt to taste
- black pepper to taste
- cooked rice for serving
- bulgur for serving
- fresh coriander for garnish
Steps
- 1Heat 2 tablespoons of sunflower oil in a deep pan over medium heat.
- 2When the oil is hot, add the finely chopped red onion and sauté for 3-4 minutes. Then add the tomato paste and ground beef, and fry for another 7-8 minutes until the meat is fully cooked.
- 3When the meat is browned, add the drained red beans and corn, chopped tomatoes, crushed garlic, dried oregano, chili, cumin, salt, and pepper. Cook for 3-4 minutes over medium heat.
- 4Finally, pour in 200 ml of water, cover the pan, and cook for 16-18 minutes over medium heat, stirring occasionally.
- 5Serve the Chili con carne with cooked rice or bulgur. Before serving, you can garnish each portion with roughly chopped fresh coriander.
- 6Let the leftovers cool to room temperature before freezing. Portion them out and place them in the freezer, where they will keep for 2-3 months.
- 7After thawing, place in a pot, heat over medium heat for 8-10 minutes, then serve.
