Beef Chilli

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This hearty beef chilli is the definition of comfort.

YIELD

4 Servings

TOTAL TIME

2 hours

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Neutral oil 

15 g

15 mL / 1 tbsp 

Beef, ground

450 g / 1 lb

-

Yellow onion, chopped 

250 g

1 large onion

Green bell pepper, chopped 

120 g

1 pepper

Chili powder 

16 g

2½ tbsp 

Garlic, minced

3 g

1 clove

Tomatoes, crushed (canned) 

800 g / 28 oz 

1 can

Tomato sauce 

225 g / 8 oz 

-

Cumin, ground 

1 g

½ tsp 

Thyme, dried 

-

¼ tsp 

Kidney beans, canned 

425 g / 15 oz 

1 can

Cheddar cheese, grated 

For garnish

-

METHOD

  1. In a large pot or Dutch oven, heat neutral oil over medium heat. Crumble beef into skillet and add onion and bell pepper. Cook until vegetables are tender and beef is no longer pink, about 7 to 10 minutes. Drain excess fat.
  2. Add chili powder, garlic, tomatoes, tomato sauce, cumin, and thyme. Stir and bring to a boil. Cover and reduce heat to low; simmer for about 1½ to 2 hours, stirring occasionally. Add water or stock if chili gets too dry..
  3. Drain canned beans. Add beans to the chili and heat through. Garnish with cheddar cheese and serve. 

NOTES

  • If you want a spicier chili, add 1 jalapeño pepper (seeded and minced)
  • There will be leftover chili which you can easily freeze
  • You can garnish your chili with a dollop of sour cream