Chili con Carne
A great dish for the rainy days is something warm and spicy like chili con carne. This dish is simple, but very hearty and comforting.
We’ve been craving for it for a long time, so my sister took charge of the kitchen in the afternoon and whip up this spicy chili con carne for dinner.
Here’s our recipe…
300 grams ground beef
250 grams canned red beans (cooked; in plain, unsalted broth), drained
1 small pack tomato paste
3 cloves garlic, finely chopped
1 med. onion, finely chopped
2-3 red, ripe tomatoes, chopped
1 tbsp. cooking oil
salt to taste
1 pack McCormick Chili con Carne mix (or use chili powder and ground cumin if you can’t find this mix)
water to dilute the thick tomato-based sauce
optional: kesong puti (white buffalo cheese) or regular cheese, grated for topping
(1) Heat up the oil in a deep skillet or pot.
(2) Brown the ground beef before setting it aside.
(3) Sauté garlic, onions, and tomatoes. Cook until tomatoes are soft.
(4) Mix the browned ground beef.
(5) Stir in McCormick Chili con Carne mix and cook for half a minute.
(6) Add tomato paste and cook for a minute.
(7) Add a bit of water just to dilute the super thick tomato sauce. Let it simmer for a minute or two.
(8) Add the red beans.
(9) Add salt according to taste. Make sure to taste the sauce.
(10) Simmer the chili con carne for a few more minutes before turning off the flame.
Serve over rice or with corn bread.
You can top chili con carne with crumbled kesong puti or grated cheddar cheese.