Even though I like chili, I don’t eat it that often. A shame really because it’s ideal comfort food that’s easy to make and lends itself to storing leftovers. So when my boss of all people told me last week he had made the best chili ever, I got curious and asked him for the recipe so that I might try it for myself.

He was right. The chili is absolutely delicious, and this particular chili is made with coriander, one of my favorite herbs, so yeah, I plan to make this more often. The recipe my boss gave me was in Dutch, so I thought I’d do the world (and my international friends) a favor and share it in a more commonly used language; English.

Behold, a recipe for mouthwatering chili con carne, both healthy and easy to make:

Prep time: 30 minutes


What you need:

1 red onion

1 clove of garlic

1 red chili pepper

1 red bell pepper

75 gr chorizo sausage

Olive or sunflower oil

500 gr minced beef

70 gr tomato paste

400 gr peeled canned tomatoes

1 bunch (15gr) of coriander

1 lime

125 ml sour cream (but feel free to use more, I used 250gr because I love the stuff)

Chili powder

400 gr kidney beans

1 Turkish loaf of bread


Freshly ground pepper


What to do:

Peel and chop the onion and garlic. Cut the chili pepper in half, remove the seeds and cut into small pieces. Cut the bell pepper in half, remove the seeds and cut into squares. Remove the skin of the chorizo and cut into pieces.

Heat some oil in a pan. Sauté the onion with the garlic and chorizo. Add the minced meat and at high to medium heat brown evenly. Add the tomato paste, chili pepper, chili powder and red bell pepper and fry this along for a little bit. Add the peeled tomatoes. Set the sauce to softly simmer for about 20 minutes with the lid on. Stir occasionally.

chili con carne

chili con carne


Chop the coriander. Cut the lime in half, and mix the juice of half a lime with the sour cream and 2/3 of the coriander. Add salt, pepper, and a bit of chili powder to the mixture. It should end up looking something like this:

chili con carne

Rinse the kidney beans and drain them well. Add the kidney beans to the chile con carne sauce. Heat along for about 5 minutes. Add the rest of the coriander to the chili. Add salt, pepper, and chili powder as needed.

Put chili in a bowl, and add a generous dollop of the sour cream mixture. Cut the Turkish bread and service it with the chili. Enjoy! 😀