Chili con carne

Ingredients

• 1 kg fairly fatty ground beef
• 2 bell peppers
• 2 onions
• 2 garlic cloves
• oil (as needed for browning)
• salt (to taste)
• 1 tsp black pepper
• muscovado sugar (a small amount, as indicated in the method)
• 1 tbsp smoked paprika
• 0.5 tbsp oregano
• 1 tsp cumin
• 2 tbsp Worcestershire sauce (salsa)
• 2 tbsp vinegar
• 1 tsp chili pepper (increase the amount for a spicier result)
• 800 g passata
• 800 ml water
• mozzarella (for finishing; quantity unspecified)
• sour cream (for finishing; one generous spoonful per serving, total quantity unspecified)

Steps

1. 1

   Heat a drizzle of oil in a cast-iron pot. Add the ground beef and brown it, breaking it up well with a utensil as it cooks.

2. 2

   When the meat is dry and sizzling, transfer it to a plate and set aside.

3. 3

   Add the onions to the pot with the meat drippings and sauté them.

4. 4

   Add the bell peppers and cook them with the onions until they have softened thoroughly.

5. 5

   Add the salt, black pepper, and a small amount of muscovado sugar. Stir and allow to caramelize.

6. 6

   Make a space in the center of the pot. Add the garlic, smoked paprika, cumin, oregano, and chili pepper, then toast them.

7. 7

   Pour in the vinegar and Worcestershire sauce to deglaze. Stir and allow the liquid to cook off.

8. 8

   Return the meat to the pot.

9. 9

   Add the passata and water.

10. 10

    Lower the heat and simmer like a classic ragù for at least 1.5 hours.

11. 11

    Serve the chili in bowls, topping with mozzarella and a generous spoonful of sour cream. Cilantro is optional; the creator suggests adding it to taste.

Notes

The amount of muscovado sugar and the garnishes is unspecified. The creator states that this version contains no beans. Cilantro is suggested optionally in the spoken instructions but is not included in the ingredient list.

Nutrition per serving

• chili con carne
• main course
• Mexican
• spicy
• slow-cooked
• bean-free