• Cooking Time:
  • Servings: 2
  • Preparation Time:


Now the Autumn has arrived and for me it calls for a hot and warming food like this Chili. I got tired of always having to use a specific spice blend from the supermarket, so I developed this one and now I always make my Chili this way.


  • 1 small onion
  • 1 small spring onion
  • 350g minced beef
  • 1 tin (400g) whole tomatoes
  • 2 tbsp tomatoe pure
  • 1 tin red kidney beans
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp salt or more
  • 1 tsp dried oregano
  • 1 clove garlic, finely chopped or crushed


  • Fry the finely chopped onion in some oil, add cumin and chili.
  • Then add finely chopped spring onion and salt.
  • Now add the minced meat and stir and remove clumps in meat while frying.
  • When meat is fried and in small "grains" add tomatoes and remaining ingredients.
  • Note do not squeese or break the tomatoes. Let cook in whole on a low heat at least half an hour. Then you will see that the tomatoes have dissolved them selves.
  • I love to serve this Chili with Pasta, most preferably Gnocchi from Barilla.
  • Also great condiment is some Sour Cream or Philadelphia and Plain salted Tortilla Chips.

Categories: Cooking for One  Main Dish  Mexican  Stove 
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