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Chili con carne

(0)
30 Min
 
portions
9 %

Carbs

8 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 2812 g
Energy 526 kJ / 126 kcal 14766 kJ / 3527 kcal
Sat. fat 3 g 71 g
Unsat. fat 4 g 109 g
Fibre 3 g 66 g
Salt 199 mg 5583 mg
Author: Marc van Hussen
Units:
 
  • 1 kg
    Kidney Beans - canned
  • 600 g
    Tomato
  • 500 g
    Beef - Mince
  • 350 g
    Onion
  • 100 g
    Bacon
  • 80 g
    Leek
  • 75 g
    Tomatoes - pureed, canned
  • 55 ml
    Olive oil
  • 15 g
    Garlic
  • 10 g
    Chili pepper
  • 10 g
    Coriander leaves
  • 10 g
    Paprika
  • 5 g
    Coriander seed
  • 5 g
    Salt
  • 1 g
    Pepper
  • 1 g
    Chili powder
  • 2.8 kg
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Cast iron casserole , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Turners , 1 x Colander
Method

Preparation time

10 Min

Cooking time

20 Min

1

Preheat the oven ( 220c / 428f)

2

Remove the green stem from the tomato`s and cut them into quarters. Cut the bell pepper into chunks of approximately 1 cm squared and place with the tomato`s on a flat oven tray and drizzle with a little olive oil.

3

When the oven is 220°c roast the tomato`s for 10 - 15 minutes, the tomato`s need to be soft and some black spots will give roasted flavour to the sauce.

4

Cut the onion into small 1/2 cm cubes; chop the leek and the chili to a similar size. If you've bought slices of bacon, slice them into squares of about 1 cm. Chop the garlic finely.

5

Preheat a large cast iron casserole on medium heat and slowly fry the bacon until it starts to brown; take out the bacon and save it on a plate for later.

6

Add a little olive oil to the pan now and, sweat the onions until they turn glazed. When the onions are glazed add the minced beef and simmer until almost cooked.

7

Add crushed / chopped garlic, the chili pepper, the bacon you fried earlier and the tomato puree, stir until it is well mixed.

8

Now your ingredients are coming together and you can add and the ground coriander seed, the chili powder (Chipotle if possible) and the paprika powder (smoked if possible).

9

Finally add the roasted tomatoes and roasted paprika and the leek and leave to simmer for 10 minutes;

10

Drain the kidney beans and mix them evenly through the sauce, simmer for another 5 minutes.

11

Tear the coriander leaves over the chili and mix gently through. Finally add pepper and salt to taste.

Tips

1

Serve with some crème fraiche laced with chives and some nacho's on the side. Some Ice cold beers with a slice of lime inside will accompany this dish nicely.

2

Make the chili as spicy or as mild as you like by varying the amount of chili powder.

3

A few drops of red or green Tabasco also give the chili some extra depth

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