Chili con carne, classic style recipe

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A classic chili con carne recipe using roughly ground beef tenderloin or sirloin, onions, tomato paste and typical Mexican spices such as cumin and oregano.
Preparation time: 20 minutes, Cooking time: 180 minutes, Serves: 8 


2 Tbsp olive oil
4 lb beef sirloin or tenderloin, coarsly ground

6 ounces tomato paste (1 6-ounce can)
3 medium onions, roughly chopped
1 green bell pepper, cored, seeded and coarsely chopped
4 large cloves garlic, crushed or finely chopped
3 Tbsp chili flakes (adjust to desired heat)
1 Tbsp dried oregano
1/2 tsp dried basil
1 Tbsp ground cumin seeds or cumin powder

4 cups cold water
Salt and freshly ground black pepper to taste


In a large, heavy pan over medium heat add the olive oil and bring to a heat. Add the ground beef and fry until brown, stirring occasionally and breaking any lumps with a spoon.

Add the tomato paste, onions, belle pepper, garlic, chili flakes, oregano, basil and cumin and fry for 1 to 2 minutes more, stirring constantly.

Add the water, season with salt and pepper to taste remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary, so that the mixture does not stick to the bottom. Taste and adjust with more seasoning.

Serve with fresh, chopped coriander, fried rice and sour cream

Notes and tips

The chili will taste better if refrigerated for a few hours or overnight.
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