John Myers
Chili Con Carne in Wok
The perfect chili con carne in wok recipe with a picture and simple step-by-step instructions.
- 440 g Ground beef
- 1 tsp Ground cumin
- 1 tsp Salt
- 0,5 tsp Cayenne pepper
- 0,5 tsp Colorful pepper from the mill
- 1 tbsp Lemon juice
- 4 tbsp Sunflower oil
- 2 Red chili peppers
- 2 Onions approx. 100 g
- 2 Garlic cloves
- 2 Spring onions approx. 100 g
- 2 tbsp Tomato paste
- 2 Cans Kidney beans with a drained weight of 255 g
- 1 pack Tomatoes passed 400 g
- 1 pack Tomato pulp in pieces 500 g
- 200 ml Beef broth (1 teaspoon instant)
- 1 tsp Rubbed thyme
- 1 tsp Sambal oelek
- 1 tsp Sugar
- 1 tbsp Sweet soy sauce
- 1 cups Cooking cream 200 g
- 1 Cup Parsley plucked
- Farmers bread
- Mix / knead ground beef (440 g) with ground cumin (1 teaspoon), salt (1 teaspoon), cayenne pepper (½ teaspoon), colored pepper from the mill (1/2 teaspoon) and lemon juice (1 teaspoon). Clean / core the chilli peppers, wash and finely dice. Peel and finely dice the garlic cloves. Peel and halve the onions and cut into small wedges. Clean and wash the spring onions and cut diagonally into rings. Put the kidney beans in a colander and let them drain well. Heat sunflower oil (2 tbsp) in a wok, fry the minced beef until crumbly / stir-fry and slide it to the edge of the wok. Add sunflower oil (2 tbsp), sauté / stir-fry the vegetables (chili peppers, onion wedges, garlic cloves and spring onion rings) and mix everything together. Stir in tomato paste (2 tbsp) and stir-fry / stir-fry. Add the kidney beans and the tomatoes (400 g) and tomatoes with pulp in pieces (500 g). Pour in the beef stock (200 ml). Mix everything well and season with rubbed thyme (1 teaspoon), sambal oelek (1 teaspoon), sugar (1 teaspoon) and sweet soy sauce (1 teaspoon). Let everything simmer / boil for about 10 minutes, stirring every now and then. Finally refine with cooking cream (200 g). Serve chili con carne in a wok sprinkled with parsley. Serve with Bauernvrot.
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