I’ve been cooking chilli con carne for about 5 years, but this recipe is (hands down) the best. It is hearty yet light and has a lot of bold flavors. Let’s be honest, chilli con carne isn’t precisely the healthiest dish you can imagine. So, for a healthier choice, I served my chilli with Greek yogurt, instead of sour cream (to cut down fat and bring some protein), and with brown rice instead of white rice (for some extra fiber).
- 600g minced beef
- 1 Tbsp olive oil
- 1 large onion, chopped
- 1 red pepper, diced
- 2 large garlic cloves, minced
- 1 chilli
- 1 + ¼ tsp paprika
- 1 + ¼ tsp ground cumin
- ¾ tsp marjoram
- 1 bay leaf
- 50ml dry red wine
- 1 can chopped tomatoes (400g)
- 2 Tbsp tomato purée
- 500 ml beef broth
- 1 can red kidney beans (400g)
- 10g dark chocolate
- salt and pepper to taste
- 300g boiled brown rice
- chopped spring onion
- Greek yogurt
- Place a large saucepan over low heat and cook the onion in olive oil until translucent (about 4 minutes). Add chopped red pepper and minced garlic and cook for 2 minutes or until fragrant.
- Add chopped chilli, paprika, cumin, marjoram and bay leaf and cook for about 30 seconds.
- Add minced beef and break it up with your spatula. Let it cook over medium heat for about 10 minutes, or until brown.
- Add red wine and stir frequently until the liquid has reduced by half.
- Add chopped tomatoes, tomato purée and 400 ml beef broth , reduce heat to minimum and let it cook uncovered for about 30 minutes.
- Meanwhile cook the rice according to the instructions on the package. Drain boiled rice, rinse it under cold water, place it in a pot and sprinkle it with 2 Tbsp of olive oil.
- By now, the chilli is almost ready. Add the remaining beef broth (100ml) and the red kidney beans and let it cook uncovered for another 10 minutes.
- Remove from the heat, discard the bay leaf, add chocolate and season with salt and pepper.
- Serve in a bowl with brown rice, Greek yogurt and green onion.