A heartier version of your usual chili con carne. Bulk up this favorite dish with creamy little potatoes for a warming meal.

Prep
15 mins
Cook
25 mins
Serves
8
Ingredients
17
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Equipment

  • Large pot
  • Large saucepan

Ingredients

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  • 1.5 lbs Little Potatoes
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 2 garlic cloves, chopped
  • 1 Tbsp chili powder
  • 1 tsp coriander
  • 1 tsp ground cumin
  • 1 (6 oz) can tomato paste
  • 1 (18 oz) can red kidney beans, rinsed and drained
  • 1 (26 oz) can crushed tomatoes
  • 1 tsp cocoa powder
  • 1 lime, zest and juice
  • (To taste) salt and pepper
  • 1/2 cup sour cream, to garnish
  • 1 cup cheddar cheese, shredded, garnish
  • 1/3 cup fresh cilantro, chopped, garnish
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Instructions

  • Step 1

    Cover the little potatoes with water and bring to boil. Simmer for eight minutes and remove from heat.

  • Step 2

    In a large saucepan, brown the ground beef, onion, pepper and garlic in oil for five minutes.

  • Step 3

    Add the chili powder, coriander, cumin and tomato paste and cook for two more minutes.

  • Step 4

    Add the remaining ingredients and the cooked potatoes. Simmer on low heat for 20 minutes.

  • Step 5

    Garnish with sour cream, shredded cheese and fresh cilantro.