Chilli
This is a beany version of the more traditional chili con carne. We usually use a combination of kidney beans, chickpeas, black eyed beans and anything similar which we can find at the shops.
Information
- Type
- tex-mex
- Preparation time
- 45 minutes
- Cooking time
- 4 hours
- Total time
- 4 hours 45 minutes
- Yield
- Serves 6 people
Ingredients
- 1 large onion
- 1 tbsp vegetable oil
- 300–400 g beef mince
- 1 beef stock cube
- 1 tbsp ground cumin
- 1 tbsp ground coriander seed
- 1 pinch of cayenne pepper
- 4–6 medium tomatoes
- 4 cups of beans (kidney beans, chick peas, black eyed beans)
- 1 bell pepper
- 2–3 tbsp oregano
- cube of dark chocolate (to taste)
- salt and pepper
Instructions
- Cut the onion into medium pieces and fry in oil using a pot or a deep frying pan.
- Add the mince and the stock cube to the pot once the onion becomes translucent.
- Once the beef is well browned, move it to expose the bottom of the pot. Fry the cumin, coriander and cayenne for a few minutes.
- Chop the tomatoes.
- Add the beans and tomatoes to the pot.
- Add water until everything is just covered, then leave to cook for at least an hour, preferably 3–4 hours.
- Chop the bell pepper and add it to the pot. Leave to cook for 30 minutes.
- Add oregano and chocolate.
- Add salt and pepper.
- Serve with rice or potatoes.
- Author
- Ekaterina Gerasimova
- Published
- 24th April 2011
