Healthy, warming chilli
If you're in the mood for a hearty, healthy, and very cosy meal, look no further than Andrei's delicious chilli recipe. Bursting with the flavours of savoury minced meat, tender red beans, and earthy mushrooms, this chilli is a comforting and nourishing treat for both your taste buds and your body.
- 250g ground beef
- 3-4 cloves garlic, minced
- 2 green bell pepper, diced
- 200g mushrooms
- 1 can diced tomatoes
- 1 tbsp tomato paste
- 1 can kidney beans, drained
- 1-2 tsp chilli powder (preferred level of spiciness)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion granules
- 2 bay leaves
- 2 tbsp vegetable oil
- 300 ml beef broth
- 100 ml red wine
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro
In a large pot or Dutch oven, dry fry mushrooms over medium-high heat for 3-4 minutes or until golden brown. Set aside.
Lower the heat to medium. Add oil and the diced peppers and cook for 2 minutes.
Stir in the minced garlic and cook for about 30 seconds before adding the chilli powder, cumin, onion powder and paprika to the pot. Stir everything together until well combined and cook for an additional 30 seconds.
Add the ground beef to the pot, breaking it up with a spatula, and cook until browned and fully cooked.
Season with salt and pepper at this point then deglaze the pot with the wine. Add the bay leaves and cook for about 30 seconds.
Add the diced tomatoes, tomato paste and a bit of sugar. Mix to combine and let it cook for 1 minute before adding the beef stock. Cover and simmer on low for 15 minutes.
After 15 minutes add the kidney beans and mushrooms and simmer for 10 minutes.
Taste and adjust the seasoning as needed and let it rest for 10 minutes before serving.
Serve the chilli in bowls and add your favourite toppings, such as shredded cheese, sour cream, chopped green onions, or chopped cilantro.