Recipe for chili con carne with rice, nachos, and sour cream
Classic chili con carne – one of my absolute fall and winter favorites. A truly fantastic warming and spicy stew with a burst of flavor and yum factor.
The sauce is seasoned with plenty of spices, red wine, and a bit of dark chocolate. It might sound odd, but trust me! It’s good. You get a hearty dish that will make your taste buds dance.
I top my chili con carne with sour cream, which provides a perfectly creamy and mild contrast to the hearty dish.
Chili con carne is easy to make and can be prepared quickly or simmered for a long time depending on your schedule and mood. This version is ready in about half an hour, but you can let it simmer for hours if you prefer – it only gets better.
In addition to sour cream, I served the chili con carne with brown rice and salty nachos – it creates a delightful, flavorful, and filling mix.
Chili con carne with rice, nachos, and sour cream
Ingredients
- 1 pcs. Onion large
- 3 cloves Garlic
- 1 pcs. Chili small fresh red
- 13.5 gram Olive Oil for frying
- 400 gram Ground beef
- 3.5 gram Paprika
- 2.1 gram Cumin ground
- 1.2 gram Cilantro ground
- 1.3 gram Cinnamon
- Salt and Pepper freshly ground
- 1 can Chopped Tomatoes
- 200 gram Water
- 1 pcs. Beef Bouillon Cube
- 100 gram Red Wine
- 30 gram Tomato Puree
- 1 can Kidney Beans
- 40 gram Dark chocolate
In addition
- 360 gram coarse rice
- Nachos
- Sour Cream
Instructions
- Finely chop the onions and garlic. Remove the seeds from the chili and chop it very finely.
- Fry the onions, garlic, and chili in olive oil in a pot. Add the minced beef, paprika, cumin, coriander, cinnamon, salt, and pepper. Stir and let it cook until the meat is browned.
- Add chopped tomatoes, tomato paste, water, broth, and red wine. Let the pot simmer for at least 20 minutes with the lid on.
- Add drained kidney beans and season with chocolate, salt, and pepper.
- Serve with rice, sour cream, and nachos