Buy all ingredients right below the recipe
INGREDIENTS
- 2 tablespoons sunflower oil
- 150 g white onion (finely chopped)
- 20 g tomato paste
- 500 g minced beef (max. 10% fat)
- 140 g canned corn (drained)
- 400 g peeled chopped tomatoes from a can
- 2 cloves garlic (crushed)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt
- Pepper
- 240 g red beans from a can (drained)
- 1 teaspoon ground chili
INGREDIENTS FOR SIDE DISH
- Rice
- Bulgur
INGREDIENTS FOR GARNISH
- Coriander
INSTRUCTIONS
- 1First, heat 2 tablespoons of sunflower oil in a deep pan over medium heat.
- 2Once the oil is hot, add the finely chopped onion to the pan and sauté over medium heat for 3–4 minutes. Then add the tomato paste along with the minced meat to the onion and sauté everything for another 7–8 minutes over medium heat.
- 3Once the meat is browned, add the drained beans and corn, chopped tomatoes, crushed garlic cloves, dried oregano, ground chili, cumin, salt, and pepper to the pan and cook for 3–4 minutes over medium heat.
- 4Finally, pour 200 ml of water over the mixture, cover the pan with a lid, and cook everything, stirring occasionally, for 16–18 minutes over medium heat.
How to prepare for freezing
- 1Let the mixture cool to at least room temperature before freezing. Then divide the mixture into the desired number of portions and place in the freezer, where it will last for 2–3 months.
How to cook after thawing
- 1After thawing, place the mixture in a pot, heat over medium heat for 8–10 minutes, and then serve.
Tip
Serve Chili con carne preferably with natural rice or bulgur. Before serving, you can add roughly torn coriander to each portion.
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The author of the photograph is Marie Bartošová.