Texas

Chili con carne

Beefy, smoky, bean studded chili. Top it, scoop it and make enough for tomorrow.

75 minTime

27 gProtein each

hotSpice

8hPlan ahead. Soak for 8 hours first; the 75 minutes come after.

Make it your way

Grandma's wayTexas style beef chili with beans, as made in many American homes.

The original

450kcalsame

27 gproteinsame

12 gfibresame

75minutessame

Chili con carne.

Per serving, worked out from the ingredient table.

Rajma, dry (dried red kidney beans)1 cup dry rajma, soaked overnight

Cooking oil (vegetable oil)1½ tbsp

Minced beef (beef mince, beef or buff keema)600 g

Onion2, chopped

Capsicum (green capsicum, green bell pepper)1, chopped

Garlic6 cloves

Cumin powder (ground cumin)2 tsp

Kashmiri chilli powder1 tbsp

Red chilli powder (indian red chili powder)1 tsp, or more

Dried mixed herbs (italian seasoning)1 tsp oregano

Tomato4, chopped

Tomato puree½ cup

Dark chocolate (bittersweet chocolate)1 small square, optional

Saltto taste

Water1⅔ cups

5 steps

1Pressure cook soaked beans with water and salt for 4 to 5 whistles. Release naturally.
2Brown the mince in oil in batches, then add onion and capsicum and cook until soft.
3Add garlic, cumin, chilli powders and oregano; stir 1 minute.
4Add tomatoes, puree, water and beans. Simmer 40 minutes, stirring now and then.
5Stir in chocolate, season and rest 10 minutes.

Serve it like this

Ladle into deep bowls and top with grated cheese, sliced onion, a spoon of hung curd and coriander. Cornbread or rice alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.