Ingredients Jump to Instructions ↓

  1. 2 pound(s) ground beef 1 small pepper 1 small chilli pepper 1 medium onion 3 tablespoon(s) paprika 3 tablespoon(s) cumin 6 teaspoon(s) garlic 1 can(s) chopped tomatoes , 28 oz 1 can(s) tomatoe paste , 5 1/2 oz 3 teaspoon(s) oregano 1 cup(s) red wine 1/2 teaspoon(s) salt 1 teaspoon(s) sugar 2 can(s) Kidney beans , 19 oz (540 mL)

Instructions Jump to Ingredients ↑

  1. Rinse, dry, deseed and chop pepper and chili pepper. Set chili pepper aside. Peel and chop onion.

  2. Fry pepper, onion, beef, paprika and cumin over moderate heat. Stir constantly, until meat browns.

  3. Peel and crush garlic. Add to the casserole pan with chili, canned tomatoes and their juice, tomato paste, oregano, wine, salt and sugar. Bring to boil, reduce heat, cover, and simmer 15 minutes.

  4. When beef chili has been cooking for 15 minutes, drain and rinse kidney beans, stir into the casserole pan and cook 5 minutes.

  5. Transfer chili to serving dishes, then add a 1 tbsp (15 ml) sour cream to each, sprinkle scallions over top, and serve with tortillas.


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