Ingredients :
- 1 onion
- 3 cloves garlic
- 1/2 Red or green bell pepper
- 2 Tbsp chili powder (the spice mix)
- 1/2 Tbsp Cumin
- 1 tsp Coriander
- 1/2 tsp red pepper flakes
- 1 tsp oregano
- 1/4 tsp cayenne
- 200 g Ground beef, or beef in cut in blocks works too
- 1 can Tomatoes
- 1 can Kidney beans
- 450 ml Tomato juice
- 1/2-1 tsp salt to taste
- 1/8 Kabocha pumpkin, cubed (optional - adds nice sweet note)
- TOPPINGS: Yogurt, sour cream, shredded cheese, etc.
Method :
- Mince garlic, chop onion and bell pepper into small pieces.
- Heat oil. Add onion, bell pepper, garlic, & all spices. Cook until soft and begin to brown.
- Increase the heat a bit, and brown half of the beef breaking apart with a spatula or wooden spoon. Add in the second half and brown.
- Add beans, tomatoes, tomato juice & salt (about 1/4 tsp or so).
- Simmer 30 min w/ lid on, remove lid and simmer an additional 30 min. Adjust spices to taste, adding more salt if needed. (actually, if you have time, simmer for 1 hour w/ lid and another hour without). Adjust spices and salt at the end.
- If adding in Kabocha pumpkin, add it in about 20 - 25 minutes before the chili will be done. You can add it in with the tomatoes and beans, but it tends to fall apart if simmered too long.
- Garnish with yogurt or sour cream to take away some of the heat from the spice. Add cheese if you like. Also great with fresh cilantro!
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