Step by step
Instructions
0 z 8
The biggest shortcut is to chop the onion, garlic and pepper in advance and have drained cans on hand. Cooked chili keeps in the fridge for 3 to 4 days, and in the freezer for about 3 months. When reheating, add a few tablespoons of water to prevent burning.
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Variants and alternatives
Use finely chopped mushrooms instead of part of the beef for a lighter yet still filling chili. For a milder version use only a pinch of chili flakes and add heat at the table. For a heartier meal, add one small drained can of chickpeas for the last 15 minutes of cooking. Serve with rice, roasted potatoes, a tortilla or plain bread.
Approximate per serving
Nutritional values
Energie455 kcalProteins31 gSacharidy35 gTuky21 g
