Luxembourg City, Luxembourg
Like everyone, I have a few go-to recipes that are included regularly in my cooking rotation. These tend to be versatile, simple and composed of ingredients you can find just about anywhere. The chili recipe I want to share with you is the result of about 10 years of practice (and throwing together whatever happened to be in my cupboard…). View it as a base recipe you can build on to find your ‘perfect’ chili. I’ve made this recipe many different ways… beef, turkey, vegetarian, vegan… options, options, options!
The iteration pictured in the post is chili con carne I made on a rare day that I missed eating red meat. These days I generally make the chili meatless (often vegan) and it’s just as delicious.
Here’s how to throw together a heaping batch that should feed about 6-8 people. Make it ahead on Sunday and enjoy it during the week for dinner. Chili is always better the day after, especially if you are using meat.
- One large onion
- 2 cloves of garlic
- 2 tbsp of olive oil
- 500 gr ground beef or turkey (opt.)
- 1 green pepper (+ 1 red pepper if you like your veggies)
- 1 bouillon cube (beef, chicken or veg – your choice)
- 1 large can of tomatoes (or 2 medium cans)
- 1 small can tomato concentrate
- 1 small container passata/tomato coulis (opt. if you like lots of sauce!)
- 1 large can of red kidney beans (or 2 medium cans)
- 1 tbsp cumin
- 1-2 tsp chili powder (crank up the heat if you dare)
- Salt & pepper
- Rice (I prefer basmati, although long grain is more commonly paired with chili)
- Sour cream or yoghurt (opt.)
- Grated cheese (opt.)
- Tabasco or hot sauce (opt.)
Peel the onion and garlic and chop them finely. In a large pot warm the olive oil a bit before tossing in the garlic. Give it a minute and then add the onion. Sauté the onions until soft.
While the onions are cooking, chop the peppers finely (no one likes huge chunks in their chili – plus it takes forever to cook). Add to the pot once the onions are done. Cook the peppers until they are quite soft.
Add ground beef or turkey if using.
Pour a cup of water into the pot and crumble the bouillon cube. Mix well and let simmer gently for a few minutes (until meat is cooked, if using).
Add the canned tomatoes and the passata (if using). Tip: if you have whole canned tomatoes, use scissors to chop the tomatoes into bits IN THE CAN, then add to the pot.
Separately, combine the tomato concentrate, cumin and chill powder. Add the mixture to the pot.
Drain the kidney beans and rinse well. Toss them into the chili. Let simmer ever so gently, covered, for 30 min to an hour (or more if you have time). Salt and pepper to taste.
Serve chill on top of a portion of rice, accompanied by any desired toppings (sour cream, grated cheese, tabasco…).
UPDATE: Here’s a shot of a vegan version of the chili with black beans and red kidney beans. Delicious!
Tagged: beans, Beef, cheese, chili, chili con carne, cumin, Garlic, kidney beans, meatless chili, Olive oil, Onion, Peppers, rice, Tomato, Tomato sauce, Tomatoes, turkey, vegan, Vegetables, vegetarian, veggies