How To Make John Torode’s Chilli Con Carne
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Serves:
Ingredients
- 500g ground beef
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 can of kidney beans, drained and rinsed
- 1 can of chopped tomatoes
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp oregano
- Salt and pepper, to taste
- Olive oil, for cooking
- Fresh cilantro, for garnish
- Cooked rice or tortilla chips, for serving
Instructions
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Heat a large pan or Dutch oven over medium heat. Add a drizzle of olive oil.
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Add the diced onion and minced garlic to the pan. Cook until the onion is translucent and the garlic is fragrant.
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Add the ground beef to the pan. Cook, breaking it up with a spoon, until browned and cooked through.
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Add the diced red bell pepper to the pan. Cook for 2-3 minutes until slightly softened.
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Stir in the chili powder, ground cumin, paprika, and oregano. Cook for 1 minute to toast the spices.
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Add the tomato paste to the pan. Stir well to coat the meat and vegetables.
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Pour in the chopped tomatoes and kidney beans. Stir to combine.
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Reduce the heat to low and let the chili simmer for at least 1 hour, stirring occasionally.
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Season with salt and pepper to taste.
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Serve the chili hot, garnished with fresh cilantro. Serve with cooked rice or tortilla chips.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 80mg
- Sodium : 800mg
- Total Carbohydrates : 36g
- Dietary Fiber : 8g
- Sugar : 7g
- Protein : 38g
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