super mild chili con carne
(for those who can't handle spice, but don't want to be left out!)
Prep: 5min | Cooking: 40min (or 1h 40min)
750g lean ground beef
500g kidney beans
200g tomato sauce
2 tbsp tomato paste
1-2 onions, chopped
3 garlic cloves, chopped
1 red bell pepper, diced
400ml vegetable stock
3 tbsp olive oil, salt
2-3 tsp chili flakes
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp oregano
* Optional: 1 large potato, diced (ca.250g)
Heat olive oil in a cast iron pot. Fry onion until soft.
Add garlic. Once aromatic, add beef, and fry for 5min, mixing often so as to separate the clumps and allow it all to brown.
Add tomato sauce, tomato paste, red pepper, all the seasoning (apart from salt and pepper), and the kidney beans. Cook for 5min.
Add the stock. Once simmering, lower heat and cover with lid. Cook for 1 hour (you can skip this step if you're short on time).
Uncover the pot, raise heat so that it is constantly simmering while uncovered. Add the potatoes if using, and simmer 40 min. If it starts to look like too much sauce is evaporating, add 100ml more vegetable stock, lower heat and cover pot with lid for remaining cooking time.
Season to taste with salt (ca. 1-1.5 tsp), and more pepper to give it more of a kick if it tastes too mild.
Enjoy with fresh bread, rice, or potatoes!
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