How to Make Chili with Meat

If you like minced meat dishes, Chili with Meat could become one of your favorites. This dish is popular in Texas and Mexico where it was once made by American settlers, and from where it spread around the world. The translation reads chili with meat, but even though chili is retained in the name, the dish is also made with regular paprika today.

Of course, you can choose between hot and mild versions, so if you want something spicier, feel free to add some hot pepper (in addition to chili, you can also use pepperoni) or hot ground pepper. I’m more of a supporter of milder varieties, so I didn’t put any spicy ingredients in my recipe, but it’s something that everyone can easily adapt to their taste anyway.

Soup Base for Excellent Chili with Meat

As a combination of easily available and tasty ingredients, Chili with Meat is a dish that is not overly demanding and is prepared quickly and easily. Along with minced meat, which can be pure beef or mixed, the main ingredients are peppers, beans and corn, but there is a whole range of ingredients that give this dish a rich taste.

A good Chili with Meat also requires a quality soup base. If you can, definitely use homemade soup, but in a hurry, you can also use soup from a cube and thus save time. No matter what you decide, this is an extremely tasty meal that is not too high in calories, and it shows that even such fine snacks can be eaten without remorse.

Print Recipe

Chili with Meat

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Lunch

By queensrecipes – Serves: 4

Prep Time: 10 minutes – Cooking Time: 50 minutes – Total Time: 1 hour

Ingredients

• 4 tablespoons of oil
• 1 large head of red onion
• 3 medium-sized carrots
• 2 large stalks of celery
• 500 grams of beef or mixed minced meat
• 7 cloves of garlic
• 2 tablespoons of ground sweet red pepper
• 1 fresh red pepper
• 400 grams of chopped canned tomatoes
• 500 ml of chicken or soup stock
• 2 small cans of red or brown beans
• a small can of corn
• chili, salt and pepper to taste

Instructions

1

Cook the soup base from the cube.

2

Cut the onion into cubes and set aside.

3

Peel the carrot and cut it into pieces.

4

Wash the stalk of celery and cut it into pieces.

5

Clean and also slice the garlic.

6

Clean and slice the washed red pepper,

7

Heat the oil in a wide pan and add the onion.

8

Fry it on medium heat until it becomes glassy.

9

Then add sliced ​​carrots and celery and continue to stew.

10

After 5 minutes, add the meat and stir so that it does not burn.

11

When the meat is cooked, add garlic and ground sweet red pepper (since I'm not a big fan of spicy things, I didn't add hot pepper, and you can add it to your taste).

12

Mix everything well, then add sliced ​​red pepper and fry it briefly while stirring.

13

Add the chopped tomato to the pan, mix everything well and pour the stock.

14

Cook for twenty minutes on medium heat.

15

Toward the end of cooking, add beans and corn to the pan.

16

Salt and pepper to taste.

17

Cook until the liquid evaporates completely.