And here we are once again with one of our favorite Mexican recipes that aren’t Mexican. Welcome to cuisine confusion!
If you’re actually into food (as in, you really enjoy food, not just not starving) you are probably well aware the chili con carne – contrary to its image here in Europe – is typical TexMex food. Like basically everything in this group of dishes, it’s savory and simply makes you feel all good when eating. The typical comfort food!
Now there are a bazillion ways of how to make chili con carne. Some are the right way to do it, some are the wrong way to do it but, and that’s the great part, they usually all taste great! Technically chili is not supposed to have beans and corn in it but that’s a great way to get that carb load going (and not quite as unhealthy as my favorite way of carb load which is a bucket of ice cream). If you’re super lazy, there’s also the nasty way of making it by just pouring the bottles salsa dip into a pot, add the meat and veggies and cook it. But today we go for a proper chili that sticks a bit more to “the way it’s supposed to be”.
This chili con carne is great to make as meal-prep (it’s 5 servings when made to the proportions given in the recipe) because you can just warm up the whole pot or microwave single portions. If you stick with lean protein it has also great macros. Gains without the suffering of canned tuna!
I hope you enjoy this recipe and if you have any tips how to make an even better chili, hit us up!
- 1 kg beef tartar
- 2 medium sized onions
- 3 bell peppers
- 1 chili pepper
- 1 garlic clove
- 1 cup chicken broth
- 3 tomatoes (Roma tomatoes or other meaty types)
- Fresh sage
- Fresh rosemary
- 1 tube tomato paste
- 1 tbs smoked paprika
- 1 tsp cumin
- 1 tsp dried chili flakes
- Sea salt to taste
- Crème fraîche (low fat, for decoration)
Prepare by chopping the bell peppers, onion, garlic, tomatoes, sage and chili pepper.
Start out by coating a skillet with oil and searing the minced meat on high heat until it is not pink anymore.
At the same time, coat a pot with oil and evenly sear the chopped bell peppers, onions, garlic and the chili pepper (without seeds) in it.
Once the meat is cooked sufficiently, toss it into the pot with the vegetables.
Add the seasonings, two sprigs of rosemary and finely chopped sage. Stir to make sure it’s well mixed.
Add the chicken broth and chopped up tomatoes.
Reduce the heat to medium and let it cook for at least 10 to 15 minutes with a lid on the pot.
When serving, add a spot of Crème fraîche on top and sprinkle some herbs. The chili goes well with rice, sweet potatoes or freshly baked bread.