Chili con carne

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 40 min
• 🍽️ Servings: 6

Ingredients

For the spice mix

• 1½ tbsp mild chili powder
• 1 tsp salt
• 1 tsp cocoa powder
• 1 tsp brown sugar
• ½ tsp cumin powder
• ½ tsp smoked paprika powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• 1/4 tsp red pepper flakes / chipotle flakes

For the chili

• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp oil
• 500g 10% fat minced beef
• 400g can of red kidney beans, drained
• 400g can of chopped tomatoes ( get an expensive one )
• 700ml stock ( I used a single veg bullion, chicken would do as well )
• fresh coriander, chopped

Directions

For the spice mix

1. Mix all of the ingredients

For the chili

1. Boil 700ml of water and make the stock.
2. Heat up a large and deep frying pan, add the oil and wait till it shimmers.
3. Toss in the onion, lower heat and cook till it softens ( about 5 minutes )
4. Turn up the heat, push the onions to the side, place block of minced beef into the pan, let it brown undisturbed.
5. After a minute or so, lift the corner of the beef to check browning, if sufficient, flip over to the other side and repeat.
6. Once both sides of the beef is browned, break it up and mix in the onions, throw in the garlic now.
7. Fry the beef a bit more till the beef is no longer pink.
8. Pour the seasoning into the pan and stir.
9. Once mixed, throw in the beans, and the tomatoes, mix well.
10. Once it starts bubbling, pour in the stock, you might need to do this in stages to not overflow the pan.
11. Simmer for 25 minutes.
12. Serve with chopped corriander.