Chili con carne

Ingredients

• Beef
  200 g

  436 kcal
• Canned red kidney beans, drained
  200 g

  248 kcal
• Canned tomatoes in tomato juice
  150 g

  24 kcal
• Red bell pepper
  80 g

  22 kcal
• Celery
  10 g

  1 kcal
• Red onion
  20 g

  9 kcal
• Garlic
  10 g

  15 kcal
• Sunflower oil
  17 g

  153 kcal
• Water
  200 g

  0 kcal
• Salt
  3.5 g

  0 kcal
• Chili flakes
  1.5 g

  9 kcal
• Black pepper
  0.5 g

  3 kcal
• Paprika
  2 g

  6 kcal

Preparation Steps

1. Cut the beef into 5–7 mm cubes; finely chop the onion and celery, slice the garlic and dice the pepper into about 1 cm pieces.
2. Fry the onion in the oil over high heat for 2–3 minutes, then add the garlic and celery for 1–2 minutes more.
3. Add the beef and cook about 10 minutes until it changes colour and the liquid evaporates.
4. Add the bell pepper, paprika, black pepper, chili and salt and cook 5–7 minutes.
5. Crush the tomatoes, add them with the juice and the hot water, cover and cook on low heat for about 40 minutes.
6. Add the beans and simmer covered for 20 minutes more.
7. Let stand 10 minutes and serve, with nachos if you like.