Chilli con carne
A hearty chilli of beef mince, kidney beans and tomato, spiced with cumin and chilli, served with rice and a spoonful of soured cream. Made with diced beef chuck instead of mince, it becomes a slow-cooked chilli stew.
- 45 minTime
- 19 minHands-on
- 4Portions
- ≈ 50 krper portion
- 780kcal per portion
Ingredients for 4 portions
- 1 tbspRapeseed oil
- 2Yellow onions, chopped
- 3 clovesGarlic, chopped
- 1Bell pepper, red, in pieces
- 1Chili, deseeded and finely chopped
- 500 gBeef mince
- 2 tspCumin, ground
- 1 tbspPaprika
- 1 tspOregano, dried
- 2 tbspTomato paste
- 800 gCrushed tomatoes, 2 tins
- ≈ 200 mlWater
- 1 cubeBeef stock
- 400 gKidney beans, 1 tin
- to tasteSalt
- to tasteBlack pepper
On the side
- 250 gRice
- 200 mlSour cream
Method
- Chop the onions and garlic and cut the pepper into pieces. Deseed and finely chop the chilli.
- Heat the oil in a large pan and brown the mince over a high heat, breaking it up with a spatula until well browned.
- Add the onion, garlic, pepper and chilli and fry for 3 minutes. Stir in the cumin, paprika, oregano and tomato purée and fry for another minute.
- Add the crushed tomatoes and water and crumble in the stock cube. Bring to the boil.
- Turn down the heat and simmer the chilli, covered, for 20 minutes, stirring now and then.
- Cook the rice according to the packet instructions while the chilli simmers.
- Drain and rinse the beans. Stir them into the chilli and heat through, about 5 minutes. Season with salt and pepper.
- Serve the chilli with the rice and a spoonful of soured cream.
The cost is estimated from Swedish grocery prices.
