Simple original Chili

Based on 1 ratings
S

Sarah Cwalina

Community member

"A great dish to make ahead and bring to work if there are leftovers. This is a staple in our household."

Difficulty

Easy 👌

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
500 g
ground beef
200 g
canned kidney beans
400 g
canned crushed tomatoes
½
bell pepper
½
onion
½ tsp
powdered vegetable broth
50 ml
beer
tbsp
chili powder
1 cloves
garlic
½
jalapeño
½ tbsp
tomato paste
½ tsp
brown sugar
salt
½ tbsp
oil

Utensils

knife, cutting board, cast iron pan

Recipes made to your taste

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  • Step 1/ 5

    • knife
    • cutting board

    Chop bell pepper, jalapeño and onion into cubes. Drain the beans.

  • Step 2/ 5

    • 500 g ground beef
    • ½ tbsp oil
    • cast iron pan

    Use a large pan or skillet. Heat up the ground beef in the oil until fully cooked.

  • Step 3/ 5

    • tbsp chili powder
    • ½ tbsp tomato paste

    Drain the beef fat and add the chili powder and tomato paste. Combine until evenly distributed at medium heat.

  • Step 4/ 5

    • 200 g canned kidney beans
    • 400 g canned crushed tomatoes
    • ½ bell pepper
    • ½ onion
    • 1 cloves garlic
    • ½ jalapeño

    Add the bell pepper, drained beans, onion, jalapeño, garlic and canned crushed tomatoes. Mix all ingredients.

  • Step 5/ 5

    • ½ tsp powdered vegetable broth
    • 50 ml beer
    • ½ tsp brown sugar
    • salt

    Mix the beer with the powdered broth and pour into the pan. Season with salt and brown sugar and let simmer on low to medium heat for 40-60 minutes. Stir occasionally and serve immediately or store in the fridge (tastes even better on the next day!).

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