Chili con carne with canned beans
7 servings
180 minutes
An important achievement of Mexican-Texas cuisine. Beans are combined with ground beef and a ton of bright spices. The set of spices and their spiciness can be varied if this option seems unsuitable for you.
1
Prepare all the ingredients.
2
In a thick-walled pot, heat olive oil and sauté the ground beef with star anise. Transfer the cooked meat to a clean bowl.
- Ground beef: 450 g
- Olive oil: 150 ml
- Star anise: 3 pieces
3
Chop the onion and carrot into small cubes.
- Onion: 200 g
- Carrot: 100 g
4
Cut the chili into the same cubes.
- Chili pepper: 50 g
5
Chop the garlic.
- Garlic: 20 g
6
In the same pot, heat the butter, sauté the onion and carrot until the onion is golden. Add chili and garlic, stir-fry for another minute.
- Butter: 150 g
- Onion: 200 g
- Carrot: 100 g
- Chili pepper: 50 g
- Garlic: 20 g
7
In a dry skillet, toast cumin with smoked paprika and chili until fragrant.
- Caraway: pinch
- Smoked paprika (pimenton): 6 g
- Chili powder: to taste
8
Transfer the spices to the pot with the vegetables, add chopped tomatoes, tomato paste, ketchup, and a few drops of Worcestershire sauce. Fry while stirring for 5-7 minutes.
- Tomatoes: 200 g
- Tomato paste: 150 g
- Ketchup: 50 g
- Worcestershire sauce: to taste
9
Add wine and simmer for 10-15 minutes, stirring constantly.
- Dry red wine: 350 ml
10
Add the fried minced meat, pour in the beef broth, and simmer on low heat for 2-2.5 hours.
- Beef stock: 500 ml
11
At the end, add the beans, season with salt and pepper, bring to a boil and simmer for another 2 minutes.
- Canned red kidney beans: 400 g
- Salt: to taste
- Ground black pepper: to taste
12
Serve chili con carne with boiled rice, garnished with cilantro leaves.
- Cilantro: to taste
- Rice: 420 g
