Recipes

Chili con Carne

Ingredients (serves 4–6)

  • 300 g dried organic Borlotti beans
  • 400–500 g ground beef
  • 1 large onion
  • 2 garlic cloves
  • 1–2 carrots, diced
  • 1 small bell pepper (optional)
  • 1 can chopped tomatoes
  • Water or vegetable stock
  • Salt and pepper
  • Paprika powder
  • Cayenne pepper
  • Ground cumin
  • Oregano
  • Oil or cooking fat

 

Preparation

  • Soak the Borlotti beans overnight.
  • The next day, cook them in fresh water for 40–45 minutes until tender.
  • Drain, reserving the cooking liquid if desired.
  • Finely chop the onion and garlic.
  • Dice the carrots and bell pepper.
  • Heat the oil or cooking fat in a large pot.
  • Sauté the onion and garlic.
  • Add the ground beef and brown well.
  • Stir in the vegetables.
  • Add the chopped tomatoes.
  • Pour in the water or stock.
  • Add the cooked Borlotti beans and the seasonings.
  • Simmer gently for 30–40 minutes.
  • Season with salt and pepper to taste.

 

Why use Borlotti beans in chili?

Many people use classic chili beans. Borlotti beans are an excellent alternative because they are:

  • mild and creamy
  • filling without feeling heavy
  • rich in plant protein and dietary fibre
  • a perfect match for tomatoes and spices
  • locally grown

 

Variation

 

Vegetarian

  • Omit the ground beef.
  • Use more beans and vegetables instead.

 

Hildegard of Bingen spices for Chili con Carne (optional)

For a dish with tomatoes, beans and meat, warming and digestion-friendly spices are especially suitable.

 

Galangal

  • warms the body from within
  • supports digestion and vitality
  • pairs well with meat and beans

 

Bertram (pellitory root)

  • stimulates digestion
  • helps make hearty meals easier to digest
  • can be used sparingly in chili

 

Ground cumin

  • a classic spice for bean dishes
  • helps reduce bloating
  • perfect for hearty recipes

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