Beef Chili con Carne with Kidney Beans

What you need

• 2 tbsp vegetable oil
• 900 g (2 lb) ground beef, about 20% fat
• 2 onions, chopped
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 400 g (14 oz) canned diced tomatoes, with their juice
• 500 ml (2 cups) beef stock
• 1 tsp brown sugar
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 can kidney beans, 400 g (15 oz) each, drained and rinsed

Method

Restated from the original video

1. 1

   Heat the oil in a large heavy pot over medium-high heat.

2. 2

   Brown the beef in two batches, breaking it up, until no pink remains and brown bits stick to the pot, 6-8 min per batch. Lift it out with a slotted spoon.

3. 3

   Lower the heat to medium and cook the onions and bell pepper in the remaining fat until soft, 6-8 min.

4. 4

   Add the garlic and cook for 1 min.

5. 5

   Stir in the chili powder, cumin, oregano and tomato paste and cook until the paste darkens, 1-2 min.

6. 6

   Return the beef and add the tomatoes, stock, sugar, salt and pepper. Scrape up the brown bits from the bottom.

7. 7

   Bring to a boil, then lower to a gentle simmer, partly cover and cook for 1 hour, stirring every 15 min. Add a splash of water if it gets too thick.

8. 8

   Stir in the kidney beans and simmer uncovered until the chili is thick, 20-30 min.

9. 9

   Taste and adjust the salt and chili powder.

10. 10

    Rest off the heat for 10 min before serving.

Imported from soscuisine.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.