Chili con carne

To make chili con carne, start by preparing the meat broth: follow our recipe and keep it hot. Now prepare the ingredients: peel and chop the garlic cloves 1, the red onion 2 and the white onion 3.

Cut the pepper 4 and peperoncino into pieces, after removing part of the seeds 5. Heat half the oil in a saucepan (a cast iron one if possible), then add the minced meat 6.

Season with a teaspoon of salt 7 and brown on a medium-high flame for ten minutes or so, after adding a ladle of meat broth, leaving it to simmer and reducing 8. Once browned, place the meat in a bowl and leave to one side 9.

Add the remaining oil to the same saucepan and add the peperoncino 10, garlic 11 and onions 12.

Add the peppers too 13 and flavor with a teaspoon of salt, the pepper 14 and the brown sugar 15.

Add the powdered cumin and coriander too 16. Turn up the flame, add a ladle of broth 17, then cook the vegetables on a medium-high flame for 10 minutes in total. Now add the previously browned minced meat 18.

Add the tomato puree 19 and the remaining broth 20. Leave to simmer on a medium flame for 60 minutes, stir occasionally and make sure it does not reduce too much 21; how fast it cooks depends on the type of saucepan you used.

Once the cooking time is up, add the beans with around 2 cups of their liquid 22, and simmer for another 40 minutes on a medium-low flame. Remove the saucepan from the heat when done and leave to rest for ten minutes or so 23. Garnish with a few coriander leaves and serve your chili con carne nice and hot 24!