My version is with no beans – I wanted to pair the leftover with spaghetti. After all, Chili Con Carne means chili with meat.
INGREDIENTS
Lean, grass-fed Ground Beef, 500 gr
Yellow Onion, 1/2, chopped
Garlic, 3 cloves, chopped
Tomatoes, fresh, 4-5 pcs, sliced and mashed
Canned Tomato Puree, 1 can. Pick the one with the least ingredients and without additives, if possible.
Beef Broth, 3/4 cup, defrost 1 hr before
Paprika Powder
Cayenne Pepper
Oregano
Cumin
All-spice
Parsley
Salt and Pepper
DIRECTIONS
Heat olive oil, then stir-fry onion and garlic until fragrant, taking care for them not to turn brown.
Add beef to the pan, cook until brown. Remove beef, drain the fat, set aside.
Pour tomato puree to the same pan, cook with medium heat,
adding crushed tomatoes, herbs and spices (except all spice).
Add beef into the pan. Add beef broth (try half a cup first and observe
the consistency. Add more if needed).
Sprinkle some All-spice.
Let it boil, then lower the heat and simmer.
Serve it your way: over rice, with baked potatoes, spaghetti, or bread!
