Chili con carne with beans and flavorful beef
Votes: 1
Time: 2 hours 55 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 186, total fat 4 G., saturated fats 0.4 G., proteins 18 G., carbohydrates 23 G., fiber 3 G., cholesterol 23 mg, sodium 421 mg, sugar 0 G.
Calories 186, total fat 4 G., saturated fats 0.4 G., proteins 18 G., carbohydrates 23 G., fiber 3 G., cholesterol 23 mg, sodium 421 mg, sugar 0 G.
This Tex-Mex dish is made with inexpensive yet flavorful beef chuck. It's quite tough but contains very little fat, and it simply melts in your mouth after braising. Small pieces of beef are first seared until golden brown, sealing in the juices, and then simmered for several hours in a tomato sauce with kidney beans, vegetables, and spices, including chipotle chili for a subtle smoky flavor, a touch of cocoa powder for rich flavor and vibrant color, and fragrant oregano. Serve the chili with brown rice, fresh salsa, and lime wedges for drizzling. This chili tastes just like the classic version, but is significantly lower in fat and calories.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg beef thigh steak, cut into 2.5 cm pieces.
- 6 teaspoons of vegetable oil
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons cocoa powder
- 1 - 2 tsp chipotle chili powder
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons corn flour
- 2 tbsp tomato paste
- 2 cans of 400g kidney beans, rinsed
- Fresh salsa, homemade or store-bought, and lime wedges, for serving
- Cooked brown rice, for serving
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Recipes with similar ingredients: beef, sweet pepper, Kidney beans, chipotle pepper, cocoa, oregano, coriander, cumin
Cooking the dish according to the recipe:
- Season the beef with salt and black pepper. Heat a large Dutch oven over medium heat, adding 2 teaspoons of vegetable oil. Brown the beef in two batches, adding up to 2 teaspoons of vegetable oil, until browned on all sides, 4-6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate once browned.
- Reduce heat to medium. Add the remaining 2 teaspoons vegetable oil to the pot, then add the onion, red pepper, and garlic. Cook, stirring, until the onion is soft, 8 to 10 minutes. Add the cocoa, chili powder, oregano, cumin, and coriander; cook until fragrant, about 1 minute. Add the cornmeal and tomato paste and cook until the tomato paste caramelizes, about 2 minutes. Stir in 6 cups water, scraping up any tomato paste from the bottom of the pot, and bring to a simmer.
- Add the reserved beef and beans; partially cover the pot with a lid and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
Serve chili with fresh salsa, lime wedges and brown rice.
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