Welcome to a recipe that's all about warmth, comfort, and a fiery kick! Chili con Carne is a beloved classic, a cornerstone of Tex-Mex cuisine known for its rich, hearty character. Our version takes this iconic dish to a new level by introducing red lentils. This simple addition not only boosts the nutritional value with extra protein and fiber but also creates an incredibly satisfying, thick texture. Whether you're cooking for a crowd, prepping meals for the week, or simply craving a comforting bowl of goodness, this Fiery Chili con Carne with Red Lentils is sure to hit the spot.
Fiery Chili con Carne with Red Lentils
Ingredients for Fiery Chili con Carne with Red Lentils
- 450 g ground beef
- 200 g red lentils
- 120 g green onions
- 2 red chili peppers
- 3 cloves of garlic
- 150 g carrots
- 200 g bell pepper
- 200 g tomatoes
- ground sweet paprika, red pepper, turmeric, salt, sugar, olive oil and butter
How to Make Fiery Chili con Carne with Red Lentils
Pour a tablespoon of olive oil into a skillet and add a tablespoon of butter. Coarsely chop the white parts of the green onion stalks, add them to the heated oil, and quickly sauté.
Thinly slice the garlic cloves into strips. Remove the membrane and seeds from the chili peppers and chop them finely.
Place the garlic and chili in the center of the skillet and sauté with the onion for 2-3 minutes.
Grate the fresh carrots on a coarse grater, add them to the onions, and sauté everything together for 5 minutes until the carrots are soft.
Sautéing the onions
Add garlic and chili to the center of the skillet, sauté with the onions
Add carrots, sauté everything together for 5 minutes
Next, add the ground beef. Break up the meat with a spatula to prevent it from clumping.
You can make this chili with any ground meat; lean pork or chicken also work well for this recipe.
Adding the ground beef
Sauté the ground beef with the vegetables for 5-6 minutes. Once the meat has lightened in color, add the remaining ingredients.
Cut the sweet bell pepper in half, remove the stem and seeds, rinse the pepper to get rid of any remaining seeds, and dice the flesh.
Add the diced pepper to the skillet.
Finely chop the ripe red tomatoes and add them to the other ingredients. You can substitute the tomatoes with tomato puree (about 100 g).
Sauté the ground beef with vegetables for 5-6 minutes, then add the remaining ingredients
Adding the chopped pepper
Adding the chopped tomatoes
Add a teaspoon of ground turmeric, a teaspoon of sweet paprika, half a teaspoon of hot red pepper, and salt. For balance, add a pinch of sugar.
Adding the spices
Cover the skillet with a lid and cook on low heat for 20 minutes. During this time, the vegetables will soften and a sauce will form.
Add the red lentils. Green lentils are not suitable for this recipe as they take much longer to cook.
Pour in hot water or hot meat broth, bring to a boil, and cover the dish again.
Cover the skillet with a lid, cook on low heat for 20 minutes
Adding the red lentils
Pour in hot water or broth, bring to a boil, then cover the dish again
Cook for 20 minutes over low heat. You can stir it once during cooking, but it’s better not to—the lentils are very delicate and can easily turn to mush.
Cook the chili con carne for 20 minutes on low heat
Serve the chili con carne hot with tortillas or fresh white bread. Garnish with any fresh herbs to your liking and top with smetana (a type of sour cream).
Serve the chili con carne hot with tortillas or fresh white bread
And there you have it—a steaming bowl of rich, flavorful chili that’s perfect for any occasion. The beauty of this dish lies in its versatility. Serve it traditionally with tortillas or a slice of crusty bread, or get creative with toppings like shredded cheese, creamy avocado, a dollop of yogurt, or a sprinkle of fresh cilantro. It’s a fantastic meal to share with loved ones on a chilly evening. We hope you enjoy every spoonful of this hearty and soulful chili. Happy cooking!
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