Chili with kidney beans & beef
Basic chili soup made with tomato, kidney beans & ground beef. Also, try mixing in garbanzo beans and kabocha pumpkin! This recipe has a spicy kick so you might want serve with yogurt or sour cream, and cheese. Don't forget the cornbread!
- onion (1)
- garlic (3 cloves)
- Red bell pepper (1/2)
- chili powder (2 Tbsp)
- Cumin (1/2 Tbsp)
- Coriander (1 tsp)
- red pepper flakes (1/2 tsp)
- oregano (1/2 - 1 tsp)
- cayenne (1/4 tsp)
- Ground beef (chicken, or beef in cut in blocks works too) (about 200 g)
- Tomatoes (1 can)
- Kidney beans (1 can)
- Tomato juice (450 ml)
- salt (1/2-1 tsp)
- Kabocha pumpkin (optional) (1/8 (cubed))
Mince garlic, chop onion and bell pepper into small pieces.
Heat oil. Add onion, bell pepper, garlic, & all spices. Cook until soft and begin to brown.
Increase the heat a bit, and brown half of the beef breaking apart with a spatula or wooden spoon. Add in the second half and brown.
Add beans, tomatoes, tomato juice & salt (about 1/4 tsp or so).
Simmer 30 min w/ lid on, remove lid and simmer an additional 30 min. Adjust spices to taste, adding more salt if needed. (actually, if you have time, simmer for 1 hour w/ lid and another hour without). Adjust spices and salt at the end.
If adding in Kabocha pumpkin, add it in about 20 - 25 minutes before the chili will be done. You can add it in with the tomatoes and beans, but it tends to fall apart if simmered too long.
Garnish with yogurt or sour cream to take away some of the heat from the spice. Add cheese if you like. Also great with fresh cilantro!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.