Chili con Carne
A simple minced meat stew-a-like. A simple chili has very few ingredients, packs a big punch of flavour, and takes as long as you want it to take.
# Ingredients
For two servings
- 250g Beef mince - around 5% fat
- A palm sized pile of chopped garlic if frozen, or five cloves if fresh
- Three handfuls of onions if frozen, or 2 medium onions if fresh
- 400g (1 can) of kidney beans, drained
- 400g (1 can) of chopped tomatoes, brands like Napolina generally have less moisture
- Smoked Paprika (a small palm sized amount)
- Chili powder (half of the volume of smoked paprika)
- Dried chili flakes (teaspoon)
- High temp oil (refined Avocado oil is ideal)
# Preparation
Always prepare before starting to cook. One reason is that preparing the meat can take longer that burning the onions and garlic.
- If the garlic and onion are not frozen, chop them.
- If the meat is in a block, separate the strands of mince.
- Mix the paprika, chili flakes and powder into the meat, trying not to break the strands of meat.
- Open the tins of tomato and kidney beans.
# Method
The best way to make this dish is using an Instant Pot. With this approach, the meal can be ready in 30 minutes, 20 minutes of which is cooking time.
- Set the instant pot to “Brown / Sautee” mode and set to low heat. If the onions are garlic are frozen do not wait for it to heat up.
- Pour about a soup spoon of avocado oil in.
- Place the onions and garlic in and stir so the oil coats them well. If the onions and garlic are frozen, you want to get rid of moisture, so wait until they stop steaming.
- Once the garlic and onions are starting to brown, move them to one side of the pot and add the meat.
- Wait for the meat to brown (do not stir), and when it has browned, mix the meat and onions together, lightly stir until the meat is mostly browned.
- Stir in the kidney beans.
- Stir in the tomatoes.
- Stop the instant pot and set to “Beans / chili” on low pressure for 20 minutes.
- The pot will take about 5 minutes to heat up and 20 minutes to cook.