On cold February evenings, like tonight in Sweden, I love me some hot Chili con Carne. Actually this North American dish was inspired by the meat and chile stews of Mexico. I promise you, this version will become a favorite!
Here’s what you need:
1 Lb lean ground beef (c:a 500g)
1 Medium to large onion, chopped
3-4 Cloves garlic, minced or pressed
1 Large green bell pepper, chopped
2 Tablespoons chili powder
1 Teaspoon ground cumin
1 Tablespoon dry oregano leaves
1 Large can (15 oz) pear-shaped tomatoes
1 Can mixed beans
1 Can white beans in tomato sauce
1/4 Cup fresh cilantro (coriander), chopped
Salt to season
Garnishes (suggestions follow), optional
This is what you do:
Crumble beef into a wide frying pan over medium heat, cook just until meat loses pink color. Drain off fat. Add onion, garlic and bell pepper, continue to cook, stirring, until vegetables are soft.
Stir in chili powder, cumin, oregano and tomatoes. Bring to a boil and add beans. Reduce heat and simmer, uncovered, for about 15 minutes, stirring often to break up tomatoes. Stir in cilantro and season to taste with salt.
Garnishes. Choose from the following, arranged in separate bowls: 1 Cup shredded cheddar cheese, 5 green onions, sliced, 1 firm-ripe avocado, diced and moistened with lemon juice to prevent discoloring, 1 cup sour cream.
You may also serve the chili with baguette or tortilla chips.
That’s it, a very easy, quick and yummy wednesday evening dinner! Enjoy!