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!).
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.
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.