My version is with no beans – I wanted to pair the leftover with spaghetti. After all, Chili Con Carne means chili with meat.
Lean, grass-fed Ground Beef, 500 gr
Yellow Onion, 1/2, chopped
Garlic, 3 cloves, chopped
Tomatoes, fresh, 4-5 pcs, sliced and mashed
Canned Tomato Puree, 1
Beef Broth, 3/4 cup, defrost 1 hr before
Salt and Pepper
Heat olive oil, then stir-fry onion and garlic until fragrant, taking care for them not to turn brown.
Add beef to the pan, cook until brown. Remove beef, drain the fat, set aside.
Pour tomato puree to the same pan, cook with medium heat,
adding crushed tomatoes, herbs and spices (except all spice).
Add beef into the pan. Add beef broth (try half a cup first and observe
the consistency. Add more if needed).
Sprinkle some All-spice.
Let it boil, then lower the heat and simmer.
Serve it your way: over rice, with baked potatoes, spaghetti, or bread!