Chili Con Carne
Cowboy chili is a hearty soup that eats like a meal. It is a flavorful and filling dish that is perfect for a chilly day or a hearty meal.
Servings: 6 People
Calories: 659kcal
Ingredients
- 1 red bell pepper
- 1080 g kidney beans 2 cans
- 500 ml tomato puree
- 200 g corn niblets ½ small can
- 750 g ground beef
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp marjoram
- 2 tbsp tomato paste
- 1 tbsp salt
- 1 tbsp chili powder (more or less)
- 2 tbsp olive oil
- 500 ml beef broth
- 1 onion medium sized, chopped
- 1 clove garlic minced
Instructions
- In a medium pot sauté garlic and onion in olive oil until translucent. Add ground beef and cook until golden brown. Add your salt and spices. Saute for 2 minutes.
- Add tomato paste and simmer for 2 minutes. Add tomato puree and simmer for another 2 minutes. (if using a slow cooker transfer now and continue with instructions)
- Place the beans, corn, broth in the pot.
- Ensure that the beef broth into pot until the broth almost submerges the ingredients. Add as much broth as you prefer but note that as your chili cooks, it will release liquid.
- Cook in slow cooker for about 4 hours or simmer on stove top for about an hour. Add diced peppers during the last 15 minutes of cooking. The peppers will soften up but stay firm. LET THE CHILI COOL DOWN before you eat!
Notes
The Chili is going to be hot, let it cool down before you serve it.
Nutrition
Serving: 1/6 of Pot | Calories: 659kcal | Carbohydrates: 56g | Protein: 41g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 1658mg | Potassium: 1697mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1597IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 10mg