Warm and savory, this recipe for Chile con Carne will warm you right up on a cold winter's night. Hearty and filling, this Chile con Carne is made with ground beef, red beans, and sliced mushrooms, carrots and bell peppers. Seasoned with cumin, cinnamon, and cayenne pepper, this Chile con Carne has a bit of spice. Adjust the amount of cayenne pepper you add to make the Chile con Carne spicier or less spicy. Serve with grated cheese, sour cream, and tortilla strips.
- 500 grams red beans (cooked, or 300 gr. dried beans)
- olive oil
- 2 onions (medium, peeled and diced)
- 2 garlic cloves (peeled and diced)
- 2 carrots (medium, peeled and diced)
- 2 red bell peppers (seeded and diced)
- 250 grams mushrooms (cleaned and sliced)
- 2 teaspoons ground cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 500 grams ground beef
- 2 tablespoons sauce (Worchestershire)
- 800 grams tomatoes with juice (canned crushed)
- sea salt
- If using dried beans, soak them overnight in cold water and precook them before making the rest of the recipe. Cover them with cold water, add 2 bay leaves and salt, and boil until soft.
- Heat a little olive oil in a skillet and saute the onions, garlic, carrots, and bell peppers together until soft. The last minute, add the mushrooms.
- Add the cayenne pepper, cumin, and cinnamon and saute another minute.
- Add the spiced vegetables to a large pot with the ground beef and Worchestershire sauce. Saute until browned while breaking up the beef with a wooden spoon.
- Once the beef is done, add the crushed tomatoes with their juice. Salt to taste, place the lid halfway on, and simmer 1 hour until the mixture thickens.
- Near the end of the cooking time, mix in the beans.
|Calories850Calories from Fat230|
|% DAILY VALUE|
|Calories from Fat230|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.