Posts tagged ‘Chili’

2017, February 17

Recipe of the Month: Chili with a hint of Carne

While still on holiday in the first week of January, aside from catching up with doing laundry, I started cleaning out the fridge and pantry with the purpose of using up everything that was more or less about to go off.
I made tuna salad with left-over veggies, oven-baked Falafel since I found chickpeas and wanted to try the recipe, diced some red peppers and thinly sliced a leek popping them in the freezer for some future stir fry I’ll be making, and cut up some overripe bananas to freeze for smoothies.

I also found a can of white beans in tomato sauce, and thought about later going out and buying ground meat to cook Chili. Most Chili recipes I’ve seen, require the same amount of beans and meat. However, that is not something I’d eat, so I always cook the dish for my boyfriend alone.
Given I was in cleaning-mode and rummaged more through the freezer, I found some left-over meat paddies I’ve thrown in there from the previous week when we’ve made homemade cheese burgers, and I decided to only use those in the recipe and see what comes out of it. Well, the finished dish tasted wonderful, so that is how Chili with a hint of Carne was born.

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Chili with a hint of Carne

pinch of salt
pinch of black pepper
1 tsp cumin
1 tsp chili powder
1 vegetable cube
1 beef cube
2-3 garlic cloves
1 tsp oregano
2 tbsp olive oil
1 medium red onion
100-150 grams ground beef meat
1 can white beans in tomato sauce (415 grams)

Add the olive oil, the seasonings, the vegetable and beef cubes (I used Knorr), together with the diced onion and minced garlic into a pan, and saute them until the onion is translucent.

Stir in the meat, and let it cook through, stirring every once in a while to that the meat doesn’t stick to your pan.

Once the meat is cooked, add in the can of beans, and cook for another ten to fifteen minutes (depends on the beans, so check the instructions on the can), until all the flavors come together.

When it was done, I added some of it into small jars to serve over pasta as you would a sauce, and into the rest of it, I stirred some steamed rice. Both versions tasted great!

Bon appétit! ;)

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