Chili Con Carne

1 lb/500g ground beef
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 small carrot, finely chopped

1 teaspoon cumin
1 teaspoon dry oregano flakes
1 teaspoon paprika
1/2 teaspoon chili powder (up to 1 tablespoon, depending on how hot you like it)
1 teaspoon salt

1 1/2 cups cooked kidney beans
1 can chopped tomatoes
1/2 cup beef or vegetable stock
1 green bell pepper, deseeded and chopped

Serves 6
In a large pot, heat the oil over moderately low heat. Add onions and cook, stirring occasionally, until they are softened. Add garlic and carrots, Cook for one minute while stirring. Add the minced beef and cook over moderate heat, until it is no longer pink. Stir to break up bigger lumps. Add chili powder, cumin, paprika, oregano and cook the mixture, stirring, for 1 minute.Add tomato sauce and broth. Bring mixture to a boil, and simmer covered, stirring occasionally, for 20 to 30 minutes. Add kidney beans and bell peppers. Season with salt and black pepper to taste and simmer uncovered, for another 10-15 minutes, or until the bell peppers are tender. Serve hot. Tastes better the next day.

© Anja's Food 4 Thought. Recipe from