Embark on a culinary adventure with our simple and delectable beef chili (also known as chili con carne) recipe. This versatile dish tantalizes taste buds with its rich, smoky, and tangy flavors, making it a perfect choice for batch cooking or storing for future enjoyment. The preparation process is incredibly convenient, as it can be effortlessly prepared in a single large pot.
Complement your chili with fluffy rice and a dollop of sour cream, as suggested in the BBC Good Food recipe, or elevate the experience with some homemade guacamole. For vegetarian preferences, the minced beef can be easily replaced with additional beans, such as haricot beans.
Follow our step-by-step guide and indulge in a mouthwatering beef chili in just an hour, with minimal effort and maximum flavor. This delightful dish is sure to become a staple in your culinary repertoire.
Ingredients for the Beef Chili:
– 1 onion, chopped into chunky pieces
– 1 red pepper, chopped into chunky pieces
– 2 garlic cloves, pressed
– 1 tablespoon of oil
– 1 heaped teaspoon of hot chili powder
– 1 teaspoon of paprika
– 1 teaspoon of ground cumin
– 500g of lean minced beef
– 1 beef stock cube dissolved in 300ml of boiling water
– 400g can of chopped tomatoes
– 1/2 teaspoon of dried oregano
– 1 teaspoon of sugar
– 2 tablespoons of tomato puree
– 410g can of red kidney beans, drained
Ingredients for the Guacamole:
– 1 large tomato, chopped
– 3 avocados, peeled and pitted
– 1 large lime, juiced
– Handful of coriander, chopped
– 1 red onion, finely chopped
Instructions:
1.
Prepare the Vegetables:
Chop the onion and pepper into chunky pieces. Press the garlic cloves using a garlic press.2.
Sauté the Vegetables:
Heat the oil in a large pan over medium heat. Add the chopped onion and cook for five minutes, or until slightly translucent. Add the garlic, red pepper, chili powder, paprika, and ground cumin, stirring constantly. Cook for an additional five minutes.3.
Brown the Beef:
Add the minced beef to the pan, ensuring that the heat is high enough to sizzle the beef upon contact. Break up the mince and cook until browned.4.
Add the Liquid:
Pour the dissolved beef stock into the pan and stir. Add the chopped tomatoes, oregano, sugar, and tomato puree. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes.5.
Make the Guacamole:
While the chili is simmering, prepare the guacamole by combining the chopped tomato, avocado, lime juice, coriander, and red onion in a food processor. Pulse briefly to create chunky, bite-sized pieces. Set aside.6.
Add the Kidney Beans:
After 20 minutes of simmering, add the drained red kidney beans to the chili. Stir and continue to simmer gently for another 10 minutes.7.
Season and Infuse:
Once cooked, season the chili to taste. Remove from heat and allow to infuse in its flavors for at least 10 minutes before serving.8.
