Chili con Carne with Beef and Tabasco

A seriously delicious dish that's absolutely worth a try. Quick, easy, and tasty — as always.

Recipe author

Servings:

Beef

500

Canned beans (two cans of red beans)

0.4

Tomatoes

500

Bell pepper

Onion

Garlic

Chili pepper

Cilantro

Cumin

1.5

Table salt

Ground black pepper

Sugar

Olive oil

Tabasco

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 26 % 5 g

Carbohydrates 37 % 7 g

105 kcal

GI: 57 / 0 / 43

Cooking method

Step 1:

Let's get cooking!
Step 2:

Peel and finely chop the onion and garlic. Seed the bell pepper and the chiles; cut the bell pepper into bean-sized pieces and the chiles into thin half-rings.
Step 3:

Chop the beef as finely as you can, or run it through a meat grinder with a coarse plate.
Step 4:

Chop the tomatoes into small pieces with a knife.
Step 5:

Heat the olive oil in a wide pot and sauté the onion and garlic over medium heat, stirring, until soft, about 5 minutes.
Step 6:

Add the cumin.
Step 7:

Add ground or crushed chile pepper. Be careful: how spicy the dish turns out depends on how much chile and Tabasco you add.
Step 8:

Cook for 1 minute, stirring constantly.
Step 9:

Add the beef and cook for 10 minutes. Add the chile and bell pepper and cook another 5–7 minutes.
Step 10:

Add the chopped tomatoes.
Step 11:

Pour in about 1 quart (1 L) of boiling water. Bring the chili to a boil, then lower the heat.
Step 12:

Add the beans, season with salt, bring to a boil, and take off the heat.
Step 13:

If you like, sprinkle the finished chili con carne with chopped cilantro.
Step 14:

The classic way to serve chili con carne is with steamed rice, tortillas, and nacho chips. Put out sour cream on the side and sprinkle with grated cheese.