Servings: 4
Ingredients
Roasted Bell Pepper
- 0.5 red bell pepper
Chili
- 2 onions
- A little oil
- 1 level teaspoon cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 250 g kidney beans canned, net drained weight, or 1 small can
- 350 g steak ground
- 800 g tomatoes canned peeled, net weight, or 1 large can
- 6 drops Tabasco
- Salt
- 12 cl rice, for serving
Procédé
Roasted Bell Pepper
- Remove the seeds and white membrane from the bell pepper half.0.5 red bell pepper
- Place the pepper half on a baking sheet, skin side up.
- Put it under the oven broiler until the skin blackens.
- Let it cool to room temperature.
- Peel off the blackened skin.
- Dice the flesh and set aside.
Chili
- Slice the onions very thinly.2 onions
- Drain the kidney beans.250 g kidney beans
- Heat the oil in a sauté pan.A little oil
- Sweat the onions in it, stirring, without letting them brown.
- Once they soften, add the cumin, paprika, cayenne pepper, diced bell pepper, beans, and ground steak.1 level teaspoon cumin, 1 teaspoon paprika, 0.25 teaspoon cayenne pepper, 0.5 red bell pepper, 250 g kidney beans, 350 g steak
- Mix well to distribute the spices through the meat.
- When the meat starts to cook, pour in the peeled tomatoes with their juice.800 g tomatoes
- Roughly crush the tomatoes with a fork, right in the pan.
- Pour in the Tabasco.6 drops Tabasco
- Season with salt.Salt
- Cover and cook over low heat for at least 1 hour, ideally 3 hours.
- Stir from time to time throughout the cooking.
- Serve the chili with the rice.12 cl rice,
Notes
This is family-style chili con carne the way it’s made in France: ground beef, kidney beans, bell pepper, tomatoes, cumin, and chili pepper, simmered in a single sauté pan.
To serve, you can also offer homemade guacamole and grated Gruyère in addition to the rice.
Did you make this recipe?Tag @marcwiner on Instagram!