April 19, 2014

Chili is the best after you cooked it a long time or reheated it for the second or third time. Easy to cook and with very little carbs it seems to make everybody happy.  Half my family eats no meat – so I just leave out the minced beef and reduce the spices – still super yummy! You can hardly go wrong here – just make sure to get some really ripe, fleshy tomatoes – otherwise it gets watery and you need to compensate with more tomato paste.


  • 350g minced beef
  • 2-3 onions
  • 2-4 cloves garlic
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • chili
  • 4 tablespoons tomato paste
  • 500ml chicken stock
  • 1 can tomatoes
  • 1 can red beans
  • 1 can sweet corn [optional]
  • 4 tomatoes
  • 1 red bell pepper
  • salt
  • pepper
  • sour cream
  • fresh cilantro

_ chop onion, garlic and chili

_ fry in olive oil [for a minute or two]

_ add meat and fry until it turns color

_ season with cumin, oregano and tomato paste

_ pour in chicken stock

_ cook for 30 min

_ add beans, corn, caned tomatoes, bell pepper and tomatoes


_ season to taste with salt, pepper, cumin and oregano [usually you can add quite a bit more cumin and oregano]

_ cook for an additional 30 min

_ top with sour cream, sprinkle with fresh cilantro and serve with a cold margarita


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