When I got back this week from the mountains, I felt that I could eat in entire pig all by myself. Please don’t laugh, all that fresh and cold air made me even hungrier that usually, so I had to find something to quench my hunger.
Since I was still tired from all the driving and walking through the snow, I wanted something easy and quick. So don’t be disappointed by my recipe, I didn’t say it’s the traditional way to make, I’m only saying it’s an easy peasy chilli con carne and that it’s a good choice when you’re in a hurry and craving some spicy comfort food.
In our home, when it comes to judging a food that is based on minced meat there are 3 quick possibilities:
- 1st: my boyfriend doesn’t even taste the dish
- 2nd: he tastes the dish but doesn’t go any further than that
- 3rd, the last but the best: he tastes the dish and he actually eats is.
And guess what: he ate this chilli con carne! I was kind of shocked actually, but hey, who am I to question the way he judges his food? He refuses to eat stuffed peppers, but he likes this spicy chilli. I like both foods, so it’s his loss, not mine.
Before you move on to the recipe I have only one advice for you when cooking spicy food: add the spices gradually and keep tasting your food from time to time. You will notice that cooking spices or chilli peppers for a long time diminishes their hotness and that’s why you should always taste your food to see how the taste changes.
For this recipe I only used a chilli powder, but if you have fresh chilli peppers that’s great, don’t be afraid to use them, just be careful how much you add. If you’re afraid the result it will be too hot, just remove the seeds and you should be safe.
Easy peasy chilli con carne
By December 14, 2012Published:
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 35 mins
- Ready In: 45 mins
When I got back this week from the mountains, I felt that I could eat in entire pig all by myself. Please don't laugh, all that fresh …
- 1 pound ground beef (500 g)
- 15,5 oz canned red beans (450 g) - drained
- 1 cup tomato juice
- 2 1/2 cups beef stock
- 5 cloves of garlic chopped
- 1 red onion chopped
- 1 tsp cumin grinded
- 1 tsp dried oregano
- 1 tsp chilli powder
- 1/2 tsp hot pepper paste add more chilli powder if you don't have it
- 2 tbsp vegetable oil
- black pepper
- sour cream for serving
- Heat the oil in a pan and when it's hot add the onion and let it cook for about 2 minutes, then add the garlic and leave for another minute.
- Add the spices: cumin, chilli powder and oregano and mix so they won't get burned. Then, add the ground beef and let it cook for 5-7 minutes on medium high heat.
- Add the tomato juice and the first cup of beef stock, then add the hot pepper paste - if using any, bring to a simmer and cover with a lid. Let it simmer on low heat for 15 minutes.
- After 15 minutes, remove the lid and add another cup of beef stock and check for seasoning. Add salt and fresh grounded black pepper and even some more chilli if you want it more spicy. Cover it again and let it cook for 15 more minutes.
- After the chilli has been cooking for 30 minutes, remove the lid and add the red beans. If needed, add another 1/2 cup of beef stock and taste it again for seasoning, then let it simmer uncovered for another 5 minutes.
- This food will taste better after a few hours or the next day. Serve with a dollop of cream on top and some simple white rice.