Chili Recipe
Chili is a hearty dish infused with aromatic spices and rich tomato sauce, slow-cooked to perfection for a satisfying, flavorful meal. It’s the ultimate comfort food!
Ingredients
For Kidney Beans:
- 150 g Kidney Beans
- 1 l Water
For Chili:
- 3 tablespoon Extra Virgin Olive Oil
- 1 Onion
- 1 teaspoon Salt
- 1 Red Pepper
- 3 Garlic Cloves
- 500 g Minced Pork
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
- 1 tablespoon Cumin Powder
- 1 tablespoon Flour
- 2 tablespoon Tomato Puree
- 500 g Passata
- 1 Bay Leaf
- 1 teaspoon Oregano
- 50 ml Wine
- 1 teaspoon Sugar
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 300 ml Chicken Broth
For Garnish:
- Sour Cream
- Cheese
- Coriander
Instructions
- Soak the kidney beans in water overnight for about 12 hours.
- Boil them in 1 liter of water in a pressure cooker for about 20 minutes until they are tender. Set aside.
- In a large pot, heat extra virgin olive oil over medium heat.
- Chop the onion, add to the pot, and season with salt. Sauté until softened.
- Dice the red pepper, add to the pot, and sauté until the vegetables are softened.
- Mince the garlic cloves, add to the pot, and cook for another 1-2 minutes until fragrant.
- Add the minced pork to the pot, breaking it apart with a spatula.
- Cook until the pork is browned.
- Stir in paprika, chili powder, and cumin powder. Cook for 30 seconds to toast the spices.
- Add flour to the pot and cook for a couple of minutes to toast the flour.
- Add tomato puree and passata, mixing until well combined. Cook for 5 minutes.
- Add bay leaf, and oregano to the pot.
- Pour in the wine and let it simmer for a few minutes to cook off the alcohol.
- Season with sugar, salt, and pepper.
- Add the cooked kidney beans to the pot.
- Pour in the chicken broth for additional flavor and moisture, mixing until well combined.
- Cover the pot and simmer on low heat for about 15 minutes, allowing the flavors to meld. Stir occasionally.
- Taste the chili and adjust the seasoning if necessary.
- Serve the chili hot, topped with a dollop of sour cream and shredded cheese. Garnish with fresh coriander.
Notes
Spice Balance: Adjust the amount of chili powder, paprika, and cumin to achieve the right level of spiciness and depth of flavor. Taste and add gradually.
Slow Cooking: Allow the chili to simmer for an extended period. This slow cooking helps meld the flavors and tenderize the meat.
Tomato Components: Use a combination of tomato puree and passata for a rich and smooth texture. The acidity in tomatoes balances the richness of the meat.
Liquid Ratio: Control the liquid content by adding chicken broth. It keeps the chili moist without being too soupy. Adjust as needed during cooking.
Herbs and Seasonings: Add dried herbs like oregano and a bay leaf for depth of flavor. Adjust the salt, pepper, and sugar to taste.
Wine Addition: Deglaze the pan with wine to enhance flavors. Choose red or white wine based on your preference.
Adjust Seasoning: Taste the chili before serving and adjust seasoning if necessary. This is crucial for achieving a well-balanced flavor.
Garnishes: Serve with garnishes like sour cream and shredded cheese. These add creaminess and enhance the overall taste.
Storage: Allow the chili to cool to room temperature before storing. Transfer the chili to an airtight container or sealable plastic bag. Store in the refrigerator for up to 3-4 days.
Nutrition
Calories: 378kcal | Carbohydrates: 20g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 865mg | Potassium: 847mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1358IU | Vitamin C: 37mg | Calcium: 72mg | Iron: 5mg