Imported from Instagram

Light Chili con Carne

Name: Light Chili con Carne
Prep time: 15 min
Cook time: 115 min
Total time: 130 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 800 g lean ground beef; 300 g beef stock (The indicated quantity is 300–400 g; additional stock may be needed if the chili dries out. Keep it boiling when adding.); 500 g cooked kidney or black beans (Cooked weight; approximately 350 g uncooked. Also add one glass of their cooking liquid.); 500 g passata; 250 g red or green bell peppers (Cut into 1 cm pieces.); 1 white onion (Cut into 1 cm pieces.); 1 chili pepper (Sliced and deseeded; the transcript suggests adjusting the quantity to taste.); 1 tbsp sweet paprika; 1 tsp cumin; garlic powder (Quantity not specified.); 2 tbsp extra-virgin olive oil (One tablespoon for browning the meat and another for the vegetables.); salt (To taste; add only at the end of cooking.); pepper (To taste; add only at the end of cooking.)

Recipe by @lucaromano.food Instagram

Imported by Federico Piraccini on SeeMeCook

A chili rich in lean beef, beans, tomatoes, and peppers, slowly cooked until thick and creamy. The recipe provides approximately 340 kcal per serving when served on its own; it can be stored in the refrigerator or frozen in individual portions.

6 servings130 minMexican

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Ingredients

800 g lean ground beef
300 g beef stock (The indicated quantity is 300–400 g; additional stock may be needed if the chili dries out. Keep it boiling when adding.)
500 g cooked kidney or black beans (Cooked weight; approximately 350 g uncooked. Also add one glass of their cooking liquid.)
500 g passata
250 g red or green bell peppers (Cut into 1 cm pieces.)
1 white onion (Cut into 1 cm pieces.)
1 chili pepper (Sliced and deseeded; the transcript suggests adjusting the quantity to taste.)
1 tbsp sweet paprika
1 tsp cumin
garlic powder (Quantity not specified.)
2 tbsp extra-virgin olive oil (One tablespoon for browning the meat and another for the vegetables.)
salt (To taste; add only at the end of cooking.)
pepper (To taste; add only at the end of cooking.)

Steps

1
Prepare the vegetables: cut the onion and bell peppers into pieces approximately 1 cm in size. Slice the chili pepper and remove the seeds; adjust the quantity to taste. Keep the boiling stock nearby.
2
Heat one tablespoon of oil in a heavy-bottomed pot. Add the ground beef and brown it over high heat for 5 minutes.
3
Pour one ladleful of boiling stock over the meat and cook for another 5 minutes, until the liquid is absorbed. Remove the meat from the pot and set aside.
4
Pour another tablespoon of oil into the same pot.
5
Add the onion, bell peppers, and chili pepper. Sauté for 3 minutes.
6
Add the cumin, sweet paprika, and garlic powder, and mix well.
7
Add one ladleful of stock and cook for 7–8 minutes, until the liquid is absorbed.
8
Return the meat to the pot and cook over high heat for 2 minutes to allow the flavors to develop.
9
Add the passata and stir over low heat to combine.
10
Pour in the remaining boiling stock. Cover and cook over very low heat for 1 hour, stirring occasionally. The mixture should not dry out; if necessary, add 1–2 tbsp of stock.
11
Add the cooked beans along with one glass of their cooking liquid. Bring back to a boil, cover, and cook for another 30 minutes over low heat.
12
Add the salt and pepper only at the end of cooking. The chili is ready when it is brick-red, thick, and creamy, neither watery nor dry.

Notes

Keeps for 2 days in the refrigerator in an airtight container, or can be frozen in individual portions. The recipe states 2045 kcal in total and approximately 340 kcal per serving. The video also shows the chili being used in a piadina with light mayonnaise, but these ingredients are not part of the chili ingredient list. The exact quantity of garlic powder is not specified.