A hearty and flavorful chili with beans and mince.

Ingredients

  • 2 tbsp olive oil (30 ml)
  • 1 medium onion (about 150 g), chopped
  • about 500 g mince
  • 2 celery stalks (about 100 g), sliced
  • 2 carrots (about 150 g), sliced
  • 2 garlic cloves, pressed
  • 2 tbsp chili powder (NOTE: gochugaru is too strong)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 large can crushed tomatoes (800 g)
  • 250 ml vegetable stock (½ bouillon cube + 250 ml water)
  • 1 small can tomato paste (140 g)
  • 1 can kidney beans (400 g), drained and rinsed
  • 1 can black beans (400 g), drained and rinsed
  • 2 tbsp light soy sauce

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the onion until softened, about 5 minutes.
  3. Add the mince and brown for a few minutes.
  4. Add celery, carrots, and garlic. Sauté for another 3–4 minutes.
  5. Add chili powder, cumin, oregano, cayenne pepper, and smoked paprika. Stir and let the spices toast for about 1 minute until aromatic.
  6. Pour in crushed tomatoes, vegetable stock, and tomato paste. Stir well.
  7. Add kidney beans and black beans.
  8. Simmer on low heat for about 25–30 minutes. Stir occasionally.
  9. Season with soy sauce and adjust seasoning as needed.
  10. Serve with your choice of accompaniments, such as rice, tortilla chips, sour cream, or avocado.

Source: Unknown