1 November, 2018
This is a perfect (and very simple) dish for a cold evening meal, so it is now the perfect season! Our family loves it, both at home and during skiing trips. There is nothing better than a bowl of hot chilli after a day of skiing! It is still a few weeks until we go skiing, but as the temperatures have dropped recently, we can at least enjoy the chilli!
It is also one of the first things Karl and I cooked together, communicating without words (almost). Some day in our early days we got home after a run. Karl was the first one to head into the shower, while I started dinner (chilli it was). I was only half done prepping the ingredients by the time he got out of the bathroom. It was my turn, so I just told him ‘we are making chilli’ and left him there. By the time I was out of the bathroom the chilli was slowly cooking and it looked exactly how I would have done it. Given that at that time we were together for just a short while and that we come from very different backgrounds (grew up on different continents to say the least!), I am always amazed at how well we got along in the kitchen (and outside the kitchen as well!).
- 1 kg ground beef (10-20 % fat)
- 1 kg tomato puree
- 800g canned red beans
- 2 onions, chopped
- 2 cloves of garlic,
- Chilli spice (use store-bought mix or make your own with (most of) the following ingredients: chili powder, crushed red pepper flakes, oregano, sweet paprika, ground cumin, ground coriander, cinnamon, salt, pepper)
- 1 table spoon olive oil
- grated cheddar cheese, sour cream and tortilla chips for serving
- Heat a large pot and add the olive oil.
- Toss is the chopped onions and garlic, cook on medium heat until they become translucent.
- Add the meat. Cook on medium heat for a few minutes stirring the beef and breaking up the lumps.
- When all the beef is cooked add the tomatoes and spices. Cook for around an hour on low heat stirring from time to time.
- Add the beans and cook another hour or so. Don't forget to stir.
- Serve topped with cheddar cheese, sour cream and tortilla chips.
You can also add some chopped peppers and / or corn.
If you do not have the time, you can shorten the cooking time to 30 minutes. But cooking longer gives more flavour.
The recipe is for a large pot, it will make around 8-10 portions. If you do not need as much, use half the ingredients.