Chili con carne or spicy beef and bean stew is a dish of Mexican origin. It is one of my personal favorites. I like eating it with saltine or soda crackers, but others enjoy it with rice or bread. It can also be baked on top of rice.
The name suggests that the dish is spicy, but you can adjust it depending on your taste. You can also keep it in the freezer and use it for another time. Leftovers can be used as toppings for fries or hotdogs.
Ingredients:
1 lb lean ground beef
400 grams red kidney beans or 1 can red beans
2 Tablespoons olive oil
6 cloves garlic, minced
1/2 cup tomato paste
1-2 cups water
2 teaspoons chili Powder
1/2 teaspoon Paprika
1/2 teaspoon cumin
Salt to taste
1/4 teaspoon black pepper
If you are using dried kidney beans, soak it in water overnight. After, cook it in a pressure cooker for 45 minutes or until they are soft. Drain and set aside.
In a saucepan, heat the oil under medium heat. Sauté the garlic and add the beef. Cook it until the beef is brown. Add the beans, tomato paste and water. Let it boil. Then, lower the heat and season it with salt, pepper, cumin and paprika. Let it simmer until you reach the consistency that you want. Add more tomato paste if desired. Top it with grated cheese if desired. Serve warm.
Photo Courtesy Of: cyclonebill