Express Chili Con Carne

Topped with Tortilla Chips, Cheddar, Sour Cream & Coriander

  • 30 min
Spicy
Beef
Seasoned with smoked paprika, this express version of the Mexican classic is easy to prepare and as exquisite as the real deal!
Chili con carne

Ingredients

25 g
Aged Cheddar
4 g
Coriander
2
Corn Tortilla(s)
1 tsp
Crushed Red Pepper Flakes
398 ml
Crushed Tomatoes
1 tsp
Cumin (*)
1
Garlic Clove(s)
300 g
Ground Beef
1
Red Bell Pepper(s)
540 ml
Red Kidney Beans
1 tsp
Smoked Paprika (*)
43 ml
Sour Cream
3 tbsp
Vegetable Oil (not included)
3/4 cup(s)
Water (not included)
1/2
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
727 kcal
Total fat
21 g
Saturated Fat
9 g
Sodium
970 mg
Total Carbohydrate
76 g
Fiber
18 g
Sugar
9 g
Proteins
56 g

Instructions

Cook the meat
1

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.

Cut the vegetables
2

While the meat is cooking

Cut the onion and peppers into small cubes. Finely chop the garlic. Rinse and drain the beans.

Cook the vegetables
3

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 tomato sauce
4

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.

Cook the tortillas
5

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 chilli
6

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.