I know there is no wrong way to cook Chili con Carne but this recipe is really ultimate. This chilli is a family fave.
Servings: 8 people
- 900 grams lean ground beef (2 pounds)
- 1 medium carrot (diced)
- 2 celery sticks (diced)
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 3 cloves garlic (diced)
- 2 teaspoons Hungarian paprika powder (sweet)
- 2 teaspoons ancho chili powder
- ½ teaspoon crushed chilli
- ½ teaspoon crushed jalapeno
- 1 teaspoon cayenne pepper powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon ground coriander seeds
- 1 teaspoon caraway powder
- 2 teaspoon ground cumin seeds
- 1 teaspoon salt
- 1 tablespoon sunflower (or canola) oil
- 500 grams tomato passata
- 1 can Sweet Whole Kernel Corn (285 g) (drained)
- 1 can Red Kidney Beans (400 g) (drained)
- 1 can White Butter Beans (400 g) (drained)
- In a large pot (or a Dutch oven) sauté the chopped onion, green bell pepper, garlic, diced carrot and celery in oil over medium-high heat.
- Add the ground beef. Cook and stir until browning the meat completely.
- Add the paprika powder, ancho chili powder, crushed chili and jalapeno, cayenne pepper powder, smoked paprika powder, ground coriander, caraway powder, ground cumin seeds and salt. Pour cold water, stir it well, bring to a boil, reduce the heat, cover and simmer stirring occasionally for about 40 minutes.
- Add the tomato passata, corn, red beans and white beans and stir. Bring to a boil.
Usually we eat this Chili con Carne without toppings but you can pile on diced avocado, chopped fresh coriander (cilantro), diced green or red onions, shredded cheddar cheese, sour cream or tortilla chips.