Chili con carne

Serves 4 | Prep time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes

Product in this recipe

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  • Ground beef (500 grams)
  • 3 tablespoons olive oil
  • 3 Dorot fried onion cubes
  • 3 Dorot garlic cubes
  • ½ teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • ½ teaspoon hot paprika
  • 1 box crushed tomatoes
  • ½ cup water
  • ½ teaspoon black pepper
  • 1 box of preserved frijoles
  • 1 bell pepper, chopped
  • 2 Dorot cilantro cubes
  • Salt

For the avocado salad:

  • 2 avocados
  • ½ purple onion
  • Lemon juice
  • Olive oil
  • Salt
  • Black pepper
  • Half a teaspoon of cumin powder


  1. In a heated, broad pan, brown the beef with one spoonful of oil, and drain.
  2. Lightly rinse the pan and return it to the fire. Add two spoonfuls of olive oil, cubes of Dorot fried onions, Dorot garlic cubes, and the meat (drained). Sauté while stirring for 5 minutes; meanwhile, chop the bell pepper.
  3. Add the dry spices (aside from the salt) and mix.
  4. Add the crushed tomatoes, water, bell peppers, and beans. When the dish starts to bubble, lower the heat and cover.
  5. Cook for about 20 minutes, stirring occasionally. Add the cubes of Dorot cilantro and salt. Mix, taste, and regulatethe seasoning.
  6. In the meantime, prepare a pot of rice (2 cups will do). You can also serve it with tortillas instead.
  7. Prepare the avocado salad: finely chopped avocado and red onion, seasoned with lemon juice, olive oil, salt, and pepper.
  8. Place rice, the dish, and a generous spoonful of avocado salad on a plate.

 Perfect as a complete meal, or as part of a Mexican tortilla night.