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🍽️ Spicy Mexican-Style Chili con Carne

451 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 2 red chili peppers
• 300 g kidney beans (can)
• 2 tbsp olive oil
• 500 g ground beef
• 1 tbsp tomato paste
• 1 tbsp sweet paprika powder
• 200 ml meat broth
• 300 g chopped tomatoes
• 3 tbsp sour cream
• 1 tsp cocoa powder
• salt
• pepper
• cayenne pepper

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Finely chop the onions and the garlic.
3. 3. Remove the stems and seeds from the bell pepper and the chili pepper.
4. 4. Wash the bell pepper and the chili pepper.
5. 5. Dice the bell pepper and the chili pepper finely.
6. 6. Drain the kidney beans.
7. 7. Rinse the kidney beans in a sieve under running water.
8. 8. Let the kidney beans drain in the sieve.
9. 9. Heat the oil in a pot over medium heat.
10. 10. Sauté the onions and garlic in the hot oil.
11. 11. Add the minced meat and the diced chili to the pot.
12. 12. Sear the meat and chili over high heat.
13. 13. Stir in the tomato paste.
14. 14. Cook the tomato paste briefly.
15. 15. Add the diced bell pepper and the paprika powder.
16. 16. Mix everything well together.
17. 17. Deglaze the mixture with the meat broth.
18. 18. Add the tomatoes to the pot.
19. 19. Simmer the chili, stirring occasionally, for 30 minutes over low heat.
20. 20. Add more broth if necessary.
21. 21. Add the drained kidney beans.
22. 22. Simmer the chili for another 10 minutes until done.
23. 23. Stir in the sour cream.
24. 24. Stir in the cocoa powder.
25. 25. Season the chili with salt.
26. 26. Season the chili with pepper.
27. 27. Season the chili with cayenne pepper.
28. 28. Serve the chili in small bowls.

Nutrition per serving

• kcal: 451
• Protein: 35 g · Fett/Fat: 26 g · Carbs: 18 g