Chili con carne with coconut milk recipe
Chili con Carne with Coconut Milk recipe
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Recipe intro
This chili con carne with coconut milk recipe is a delightful twist on the classic Mexican dish. The addition of creamy coconut milk adds a rich and exotic flavor to the hearty beef and bean chili. Perfectly spiced with a blend of chili powder, cumin, and paprika, this recipe offers a balance of heat and sweetness. Whether served with rice, tortilla chips, or warm crusty bread, this dish is sure to satisfy your cravings for a comforting and flavorful meal.Keywords: chili con carne, coconut milk, Mexican dish, hearty, flavorful
Chili con carne with coconut milk recipe details
For classic chili con carne recipe go here.
Ingredients
500 g minced beef |
300 g tomatoes, peeled and chopped |
1 medium onion, chopped |
1 red bell pepper, cleaned and chopped into small cubes |
1 can(s) kidney beans |
1 can(s) coconut milk |
70 g corn |
2 tbsp sambal oelek |
2 tbsp chili powder |
1 pinch(es) oregano |
vegetable oil |
Instructions
In a large saucepan heat oil and brown the meat, stirring, until crumbly. Add bell pepper and onion and stir-fry for a minute. Add the tomatoes and bring to a boil. Add the corn, the beans and the coconut milk and bring to the boil again. Season to taste with chili powder, oregano and sambal oelek. Cover and cook for 20-30 minutes on low heat (do not overcook the beans). Serve with fresh crusty bread or grilled tortilla.Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
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