Nigella Lawson's Chili con Carne
The original Nigella Lawson recipe, with the author's own notes on halving quantities and using the kidney beans' liquid instead of measured water. Chili con carne is a Tex-Mex/Mexican-style dish.
⏱️ Prep: 20 min🍳 Cook: 90 min
Ingredients
| 4 heads | onions | |
| 2 cloves | garlic cloves | |
| 4 tbsp | 60 ml | olive oil |
| 2 heaping tsp | ground chili | |
| 2 heaping tsp | ground coriander | |
| 2 heaping tsp | cumin | |
| 5 pcs | cardamom pods | |
| 2 pcs | red bell peppers (large fleshy) | |
| 1.5 kg | ground beef | |
| 1.6 kg | canned diced tomatoes | |
| 8 tbsp | 120 ml | ketchup |
| 8 tbsp | 120 ml | tomato paste |
| 250 ml | water | |
| 800 g | red kidney beans | |
| 2 heaping tbsp | natural cocoa |
Instructions
- Dice the peppers finely. Work through the ingredients in the order listed.
- Slice the onions into strips and the garlic into rounds, and sweat them in the olive oil. Add the spices in the listed order up to the peppers and stir for a few seconds until fragrant. Add the peppers and fry, stirring constantly (add a few drops of water to keep the spices from burning).
- Add the ground beef, breaking it up with the spatula. Let it brown, stirring occasionally. Add the remaining ingredients up to the cocoa. Bring to a boil, then stir in the cocoa, reduce the heat, and simmer slowly with the lid ajar for an hour and a half.
This is the original recipe. The author's note: instead of measured water, rinse the tomato jar and add the beans with their liquid; you can halve the beef, tomatoes, peppers and beans while keeping the full amount of spices. To make it milder, replace the chili with sweet paprika. The aroma may seem strange at first, but after an hour and a half of simmering it becomes wonderful.