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Chili con carne, sour cream, lime zest and fresh cilantro

Beef, Vegetables and Fruits

A classic Mexican dish: a slow cooked beef and tomato stew, infused with spices and garnished with lime zest and cilantro.


Recipe for 4 persons


450 Gr
Ground beef
1 Unit(s)
1 Unit(s)
Jalapeno pepper
1 Unit(s)
Red pepper
2 Clove(s)
Chopped garlic
1 Tsp
Cumin powder
1 Tsp
Ground coriander
1 Tsp
1 Tbsp
Chilli powder
1 Can(s)
Kidney beans
6 Unit(s)
Italian tomatoes
60 Ml
Tomato paste
250 Ml
Beef broth


1 Unit(s)
10 Sprig(s)
Fresh cilantro
  • Salt and pepper

Preparation time: 60.00 min

  • Preparation

    Finely chop the onions and cilantro.

    Remove the center (seeds) from the jalapeno and red peppers, then cut them into cubes.

    Remove the stems and cores from the tomatoes then cut them into cubes.

    Rinse and strain the beans.

    Quarter the limes.

  • Chilli

    In a large stock pot with a little oil, cook the meat until fully cooked through, then add the onions, garlic and peppers.  Continue to cook for 2 minutes and then add the spices.

    Season with salt and pepper, add the rest of the ingredients and then let it simmer on low for about 1 hour.

    Serve with fresh cilantro and the quartered limes.

You can always vary the minced meat you use or if you want a vegetarian version, just add more or different varieties of beans.

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