Chili con Carne

Instructions

1. Step 1

   Prepare the chopped onion and bell pepper and mince the garlic. Drain and rinse the kidney beans.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, colander, cutting board

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat. Add the onion and bell pepper and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 2.0 piece Onion, 1.0 piece Red Bell Pepper

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the beef and cook over medium-high heat, breaking it into small pieces, until browned and no pink areas remain.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 gr Ground Beef

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Reduce to medium heat. Add the garlic, chili powder, cumin, paprika, oregano, and tomato paste; stir until fragrant and the paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 16.0 gr Chili Powder, 2.0 gr Dried Oregano, 12.0 gr Garlic, 6.0 gr Ground Cumin, 4.0 gr Paprika, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the canned tomatoes, beef stock, salt, and black pepper. Bring to a gentle boil over medium heat, then reduce to low heat and simmer uncovered.

   Timer: 30 min (fixed)

   Ingredients used: 250.0 ml Beef Stock, 800.0 gr Canned Crushed Tomato, 2.0 gr Ground Black Pepper, 9.0 gr Salt

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the kidney beans and continue simmering over low heat until the beans are hot and the chili is thick.

   Timer: 15 min (fixed)

   Ingredients used: 480.0 gr Kidney Bean

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Confirm the chili has reached at least 71°C, then remove it from the heat and let it stand briefly before serving.

   Timer: 5 min (fixed)

   Cookware: Dutch oven