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Chili with Cheese and Sour Cream

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 10MIN
Cuisine

Ingredients

Chili pepper: 2 each

Scallion: 2 each

Celery: 1 stick

Oil: 4 tbsp

Minced meat: 500 g

Tomatoes: 1 tbsp, puree

Garlic: 1 clove

Beef: 400 ml, stock

Beans: 1 tin, red kidney

Cilantro: 2 sprigs

Salt

Pepper: cayenne

Cheese: 100 g, cheddar

Cilantro: leaves

Scallion: 1, diced

Cream: 2 tbsp, sour

Discover this Mexican chili recipe with cheese, cilantro, onions and sour cream. Read all the ingredients and a step-by-step directions!

Method
01.

Wash and finely dice the chillies.

Peel and finely dice the onions.

Peel and finely dice the celery and carrot.

Heat the oil in a pan.

Sweat the onions and chillies until soft.

02.

Add the mince and brown all over, breaking it up with a wooden spoon.

Add the celery and carrot and cook for a few minutes. Add the tomato puree.

Peel the garlic and press into the pan.

Cook for about 1 minute. 

Stir in the stock and simmer for about 40 minutes, stirring frequently.

03.

Drain and rinse the red kidney beans, add to the pan and simmer for a further 20 minutes or so.

Season to taste with salt and cayenne pepper and spoon into bowls.

Garnish with Cheddar cheese, parsley, diced onion and sour cream and serve.

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