Chili con carne

Ingredientes

•500g (1 lb) ground beef (or a mix of beef and pork)

•1 large onion, diced

•2 garlic cloves, minced

•1 red bell pepper, diced

•1 green bell pepper, diced

•400g (14 oz) canned diced tomatoes

•2 tbsp tomato paste

•250g (8 oz) canned kidney beans (drained and rinsed)

•250g (8 oz) canned black beans or pinto beans (drained and rinsed)

•1 cup beef or chicken stock

•2 tsp chili powder (adjust to taste)

•1 tsp ground cumin

•1 tsp smoked paprika

•1 tsp oregano

•1/2 tsp cayenne pepper (optional, for extra heat)

•1/2 tsp ground cinnamon (optional, for warmth)

•Salt and black pepper to taste

•1-2 tbsp olive oil

•A pinch of sugar (to balance the acidity of tomatoes)

Instruções

Heat olive oil in a large pot or Dutch oven over medium heat.

2.Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 1 minute.

3.Add the ground beef and cook until browned, breaking it up with a wooden spoon.

4.Stir in the diced bell peppers and cook for 5 minutes until slightly softened.

5.Mix in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, and cinnamon. Cook for 1-2 minutes to bloom the spices.

6.Add the canned tomatoes, beef stock, and a pinch of sugar. Stir well, then bring the mixture to a simmer.

7.Lower the heat, cover, and let the chili simmer gently for 20 minutes, stirring occasionally.

8.Stir in the beans and continue to cook uncovered for another 10-15 minutes, allowing the chili to thicken. Season with salt and pepper to taste.