In My World: Chili con Carne

Sunday, March 13, 2016

Ground beef with beans in a tomato sauce.

4 servings

Preparation 20 min
Cooking 1 h 40 min

390 calories per serving

Ingredients

1	onions, finely chopped	200 g
2 cloves	garlic, minced
1/2	dried chili peppers, minced	0.4 g
1	green peppers, diced	150 g
2 tbsp	canola oil	30 mL
400 g	ground beef, extra-lean, or lean
1 2/3 cup	canned tomatoes (diced)	400 g
2 tbsp	tomato paste	30 mL
	ground pepper to taste
1 tsp	ground cumin	3 g
2 tbsp	brown sugar	26 g
1/2 cup	beef broth	125 mL
2 tbsp	water, if necessary	30 mL
3 cups	red beans (canned)	750 mL
1 pinch	salt [optional]	0.1 g
1 tbsp	fresh cilantro, chopped [optional]	2 g
1	limes [optional]	70 g

Please note that this recipe uses canned beans. For dried beans, please see the corresponding recipe.

Prepare the vegetables. Finely chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper.
Heat half of the oil in a skillet or a pan over medium heat. Cook the onion and garlic about 3 min until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Remove from pan and set aside. Pour the remaining oil into the same pan, heat over medium heat, and add the ground meat. Cook about 5 min, stirring occasionally with a wooden spoon, until the meat loses its pink colour.
Put the cooked onion and garlic back into the pan. Add the diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar. Pour in the warm broth. Cover and cook over very low heat 1 ½ h, checking occasionally that the mixture stays moist. Add water if necessary.
Drain the beans, rinse them and drain again. Add them to the pan, mix well, and cook an additional 8-10 min. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, garnish with lime wedges, then serve.