Chili con carne

6 SERVINGS

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INGREDIENTS

2 tablespoons of sunflower oil
150 g of white onion (finely chopped)
20 g of tomato paste
500 g of minced beef (maximum 10% fat)
140 g of canned corn (drained)
400 g of peeled chopped tomatoes from a can
2 cloves of garlic (crushed)
1 teaspoon of dried oregano
1 teaspoon of ground cumin
Salt
Pepper
240 g of red beans from a can (drained)
1 teaspoon of ground chili

INGREDIENTS FOR SIDE DISH

Rice
Bulgur

INGREDIENTS FOR GARNISHING

Coriander

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INSTRUCTIONS

1
First, heat 2 tablespoons of sunflower oil in a deep pan over medium heat.
2
Once the oil is hot, add finely chopped onion to the pan and sauté over medium heat for 3–4 minutes. Then add tomato paste along with minced meat to the onion and sauté everything for another 7–8 minutes over medium heat.
3
When the meat is browned, add 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.
4
Finally, 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

1
Let 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 defrosting

1
After defrosting, place the mixture in a pot, heat over medium heat for 8–10 minutes, and then serve.

Tip

Serve the chili con carne best with natural rice or bulgur. Before serving, you can add coarsely torn coriander to each portion.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová