Classic Chili con Carne – A Hearty Tex-Mex Favorite

Chili con Carne is a robust and flavorful dish that has roots in Tex-Mex cuisine. The name translates to "chili with meat," and it is believed to have originated in the southwestern United States. Over the years, it has become a staple in many households due to its rich taste and simple preparation. Whether served at family gatherings or enjoyed on a cold evening, chili con carne delivers warmth and comfort in every bite.

Ingredients:

For the Chili:

• 2 tbsp olive oil

• 1 large onion (finely diced)

• 3 cloves garlic (minced)

• 1 red bell pepper (diced)

• 1 yellow bell pepper (diced)

• 2 carrots (finely diced)

• 500 g ground beef

• 2 tsp ground cumin

• 2 tsp paprika

• 1 tsp ground coriander

• 1 tsp chili powder (adjust to taste)

• 400 g chopped tomatoes (canned)

• 2 tbsp tomato paste

• 400 g kidney beans (drained and rinsed)

• 300 ml beef stock

• 1 tsp sugar

• Salt and pepper to taste

• 1 tsp oregano

• 1 tsp smoked paprika (optional)

• 1 bay leaf

For Garnish and Serving:

• Fresh cilantro (chopped)

• Sour cream or yogurt

• Grated cheese

• Lime wedges

• Rice or crusty bread

Preparation:

1. Prepare the Chili:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and bell peppers, and sauté for 5-7 minutes until softened.

2. Add the ground beef and cook until browned and crumbly.

3. Stir in the cumin, paprika, ground coriander, chili powder, and smoked paprika. Cook for another 2 minutes to release the flavors.

4. Add the tomato paste and cook for 1-2 minutes before pouring in the chopped tomatoes and beef stock.

5. Stir well and add the bay leaf, sugar, oregano, salt, and pepper. Let the chili simmer on low heat for 45-60 minutes, stirring occasionally.

6. About 15 minutes before the chili is ready, add the kidney beans and let them heat through.

2. Serve the Chili:

1. Remove the bay leaf and taste the chili, adjusting the seasoning as needed.

2. Serve hot with rice, crusty bread, or tortilla chips.

3. Garnish with fresh cilantro, a dollop of sour cream, grated cheese, and a wedge of lime.

Tip: Chili con carne often tastes even better the next day as the flavors develop further. Serve with rice or bread for a hearty meal, or try it over nachos for a fun twist.