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Chili con carne


15 minutes


30 minutes



Chili con carne
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30 ml (2 tbsp.) vegetable oil
625 g (1 1/4 lb.) ground beef
2 garlic cloves, chopped
1 large onion, chopped
1 stalk of celery, thinly sliced
1/2 green pepper, cut into cubes
1/2 red pepper, cut into cubes
7 ml (1 1/2 tsp.) ground cumin
7 ml (1 1/2 tsp.) chili powder
7 ml (1 1/2 tsp.) ground coriander

1 1/2 cans, 796 ml (28 oz.), diced tomatoes (with the juice)
1 can, 213 ml (7 1/2 oz.), tomato sauce
45 ml (3 tbsp.) tomato paste
1 can, 540 ml (19 oz.), kidney beans, rinsed and drained
15 ml (1 tbsp.) sugar
Salt and ground black pepper
80 ml (1/3 cup) sour cream
45 ml (3 tbsp.) fresh coriander, chopped


  1. In a large pan, heat the oil over medium-high heat and brown the meat, garlic, onion, celery and peppers for 2 minutes.
  2. Add the three spices and continue cooking for 1 minute.
  3. Add the tomatoes with their juice, the tomato sauce and the tomato paste, and continue cooking for 15 minutes.
  4. Reduce heat to low and add the beans and sugar. Mix well and season.
  5. Continue cooking for 10 minutes.
  6. Drop a dollop of sour cream and sprinkle with coriander.
  7. Serve with corn chips


For chili with a kick, add some hot pepper flakes with the other spices.

VARIANT: To obtain a different texture, use beef cubes instead of ground beef.

Suggested pairing

Regular price: $18.40
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