Awesome chili that I’ve made multiple times. Leftovers are perfect to reheat in the microwave and eat the next day.
1 onion, finely diced
2 garlic cloves, crushed
1 tsp dried chili flakes
1 pepper, cut in little pieces
2 tbsp vegetable oil (canola for example)
400 gr lean ground beef
1 2/3 cups diced tomatoes from a can
2 tbsp tomato paste
1 tsp ground cumin
2 tbsp brown sugar or coconut palm sugar
1/2 cups beef broth
2 tbsp water, if needed
3 cups red kidney beans from a can
freshly ground pepper
1 tbsp fresk cilantro
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1. Prepare the vegetables. Cut the onion, crush the garlic and dice the pepper.
2. Heat half of the oil on a big pan over medium heat. Fry the onion and garlic until the onion is soft and transparent. Remove from the pan and set aside. Add the rest of the oil to the pan and continue frying for 5 minutes.
3. Put the onion and garlic back on the pan. Add the tomoatoes, tomato paste, pepper, chili, cumin and brown sugar. Add the beef stock and put the lid on the pan and let it simmer for 1 1/2 hours. Check once in a while if it’s becoming dry and add water if needed. I have often just let it simmer for 30 minutes if I’m in a rush but it’s much better if you give it the whole 1 1/2 hours to incorporate the flavours better.
4. Rinse and drain the beans well and add them to the pan. Mix everything well and cook for another 8-10 minutes. Add freshly ground salt and pepper. Decorate with fresh cilantro and squeeze a bit of lime over.