I love chili con carne, and when I got this recipe, I could’t imagine it was going to taste so authentic and good. It’s also great because it can be frozen, my girls love it, even though it’s slightly spicy, and it’s super healthy and nutritious. A perfect meal for me.
My Aunt Nancy who lives in Miami, gave me the recipe, so every time I make it, I remember her and all my American family, who we miss so much!
I have to ask her for her Key Lime Pie recipe which is also delicious, as soon as I have it I’ll post it here.
There goes the recipe, you can prepare as a main dish, or to complement a Mexican dinner. It is a terrific overnight.
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 carrot cut into cubes
- 2 stalks of celery, remove the strands, cut in half longise and then slice
- 1 pepper, green or red, cut into small dice
- 175gr of red beans or pinto or black, whichever prefer. We leave to soak the night before. (If you want it easier, you can use 400g can of cooked beans).
- 1 can whole or chopped tomatoes.
- 300g minced beef (I always try to buy at the butcher and have it minced in front of me, the supermarket packed ones have many preservatives)
- 1 good handful of fresh cilantro
- 1 tablespoon balsamic vinegar
- ½ teaspoon ground pepper
- 1 tsp chilli powder (a mixture of spices that is easily found in the U.S., but around here I've never found)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 2 natural yoghurts
- 1 lime or 1 lemon
- 1 or 2 avocados
- freshly ground black pepper
- sea salt
- extra virgin olive oil
- We put a pressure cooker over high heat (see notes to do on normal saucepan), put the beans and add water until it covers about 4 fingers the beans. Close the lid and when it starts beeping lower the heat and let cook for 20 minutes. After that time, open and cook uncovered until beans begin to become tender. Add salt and drain them, saving some of the cooking water.
- While the beans are cooking, put a large saucepan over medioum high heat, add about 4 tablespoons of olive oil and sauté the onions, peppers, carrots and celery. Add salt and make a little hole with the wooden spoon in the center of the pan and poor the spices to toast them (that way they are much more aromatic). Then mix well and sauté until they are soft and lightly browned, stirring every so often well as with spices can make it stick to the bottom of the pan. If the vegetables haver released any liquid, drain helping yourself with a lid, and keep cooking, adding a little more oil if necessary.
- When the vegetables are soft, do as before, with the wooden spoon open a hole in the center, add a little more oil if necessary and cook there the ground beef until it starts to get color, mixing everything well .
- Add the can of tomatoes and the cooked beans. Fill half of the can with the broth form the beans, and add along with a tablespoon of vinegar, salt and pepper.
- When boiling again turn the heat to low and cook with with the lid half covering the pot, for 20 minutes to half an hour. Season with salt and pepper and add more broth if necessary. If it has become too liquid, we give a final boil over high heat to thicken.
- Mix plain yogurt with a squeeze of lemon, a drizzle of olive oil and salt.
- Cut the avocado into small dice
- Serve warm, topped with a spoonful of yogurt, diced avocado and cilantro leaves Tastes great with white rice .
- 46% fat, 31% carbs and 23% proteins.