The chili and the carne

Autumn feels already like winter in Berlin. Cold dishes are pretty much not enough sooooo I guess it’s time for a warm dish. This is a “basic” way to prepare it, however, do not be alarmed with the plating, it was only for funsies! Also, feel free to replace the sides with whatever salad you prefer, I went a bit more simple this time. Ready?

In it

Chili con carne:

  • 250kg beef mince
  • 1 large onion
  • 1 clove of garlic
  • 1 tin of chopped tomatoes
  • 1 to 2 tablespoons of chilli powder
  • 1 tablespoon of cumin
  • 1 tin of kidney beans
  • 1 red bell pepper

Rice (portion for 1):

  • 1 cup of rice
  • 1 and 1/2 cup of water
  • half teaspoon of vinegar
  • Salt & pepper

Salad (portion it as you prefer):

  • Lettuce
  • cherry tomatoes
  • onion
  • cucumber
  • 1 teaspoon of lime juice

How to

Chili con carne:

  • Chop the onion and garlic, and add to the pan with the mince, fry until browned. (I do not add oil to the pan as I feel the beef mince gives off enough of its own juices.
  • Drain off the kidney beans, wash and add to the pan.
  • Add the chopped red bell pepper and chopped tomatoes.
  • Add the chilli, depending on how hot you like it, 1 or 2 tablespoons.
  • Add the cumin
  • Let the chilli simmer and then serve.


  • Chop the lettuce, cherry tomatoes, onions, cucumber.
  • Mix all with the lime juice, salt and pepper.
  • Serve


  • In a saucepan add water, salt and butter if desired to a boil.
  • Add rice and stir.
  • Cover and reduce heat to medium-low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
  • Cook for 20 minutes.
  • The steam that is trapped inside the pan is what allows the rice to cook properly.
  • Remove from heat
  • Add the vinegar and fluff with a fork.
  • Serve!