Ingredients
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2 pounds ground beef
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1 onion, finely chopped
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1 large carrot, finely chopped
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2 stalks of celery, finely chopped
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1 tablespoon olive oil
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1 tablespoon course salt
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1 1/2 tablespoons chili powder
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1 teaspoon coriander powder
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2 tablespoons tomato paste
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24-26 ounces (750 grams) chopped tomatoes
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1-15 ounce (425 grams) canned kidney beans
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sides
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grated cheddar cheese
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small container of sour cream
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bowl of sour cream
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1/2 cup spring onions, chopped
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jalapeno peppers
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sliced avocado
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bowl of corn chips
Directions
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1
Done
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Place olive into a large heavy bottom pan or Dutch oven over medium heat, add the onions, celery, carrots. Cook until vegetables are slightly soft. |
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2
Done
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Add the ground meat, mix well into the vegetables, add salt and cook until the meat is brown. |
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3
Done
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Add the tomato paste and spices. Mix well and then pour in the tomatoes, mix again. |
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4
Done
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Lower heat to a simmer and cook for one hour. Add the kidney beans and cook for another 15 minutes. |
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5
Done
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servingScoop chili into medium bowls, add a dollop of sour cream, a spoon of cheddar cheese and a sprinkle of spring onions. |
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6
Done
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Or place sides into small serving bowls, and have everyone help themselves. |
