- 30 min
Start cooking the meat
In a large pan, heat the oil over high heat and cook the ground beef for 6 to 8 min, stirring occasionally.
While the meat is cooking
Cut the onion and peppers into small cubes. Finely chop the garlic. Rinse and drain the beans.
Add the vegetables to the pan
Add the garlic, peppers and onion to the pan with the beef. Add the spice mix (*), red pepper flakes (
for a spicy version) and season with salt and pepper to taste.
Add the tomato and beans
Add the kidney beans, the crushed tomatoes, the water and bring to a boil. Reduce heat and let simmer, covered for 10 min, stirring every 2 min so that the chili does not stick to the bottom of the pan.
Make the garnish
Cut tortillas into strips and fry them in some oil for 5 min or until golden. Remove from the pan and spread over a plate covered with paper towel to remove excess oil. Reserve.
Finish the dish and serve
Once the chili is ready, serve immediately with tortilla chips and cheddar cheese on top. Top with sour cream and coriander leaves.