Chilli or Chili ?
Chilli con carne , with its origins deeply rooted in Texan and Mexican cuisines, has evolved into a global phenomenon, each region adding its own unique twist to this hearty dish. From the fiery spices of the Southwest to the milder, savoury profiles of the Midwest, chilli reflects the diverse culinary landscape of its origins and beyond.
The beauty of chilli con carne lies in its simplicity. A harmonious blend of ingredients like tomatoes, onions, garlic, and spices like cumin, chilli powder, and paprika create a symphony of flavours that dance on your palate with every spoonful. This simplicity allows for endless creativity in the kitchen, inviting cooks to experiment with different ingredient combinations and flavour profiles.
But chilli isn’t just about what’s in the pot; it’s also about the experience. Picture gathering around a crackling campfire on a chilly evening, swapping stories with friends and family while the aroma of simmering chilli fills the air. Or perhaps it’s a lazy Sunday afternoon spent in the kitchen, as you lovingly stir a bubbling pot of chili, anticipation building with each passing minute. Whether enjoyed in the great outdoors or in the comfort of your own home, chilli brings people together and creates lasting memories.
- Serves: 4 servings
- Serving size: 300 g
- Calories: 434
- Fat: 6 grams
- Saturated fat: 6 grams
- Carbohydrates: 47 grams
- Sugar: 17 grams
- Sodium: 766
- Fiber: 11 grams
- Protein: 33 grams
- 1 lb (450g) beef chunks
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chilli powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a spoon as it cooks.
- Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, kidney beans, beef broth, tomato paste, chili powder, cumin, paprika, salt, and pepper.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally.
- Taste and adjust the seasoning as needed. If you prefer a thicker chili, you can let it simmer uncovered for a bit longer to allow the liquid to reduce.
- Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or cilantro.
- Enjoy your classic beef chili with some crusty bread or cornbread on the side for a hearty and satisfying meal!