Chili con carne

Ingredients for 6 servings:

• 3 dried chili peppers (anchos), alternatively fresh
• 3 chili peppers, dried (guajillas), alternatively fresh
• 2 onions
• 4 cloves garlic
• 2 tbsp oil
• 800 g minced meat, mixed
• 1 tsp oregano, fresh, finely chopped
• 2 tsp cumin
• 250 ml meat broth (instant)
• 1 large can of tomatoes, peeled
• 1 tsp tomato paste
• 500 g beans, red, from the can
• 6 chili peppers
• 1 sprig(s) oregano, fresh

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Soak the dried chilies in lukewarm water for about 10 minutes, then chop finely. Deseed the fresh chilies and slice into rings. Finely dice the onions and add the garlic cloves. Heat the oil in a large pot and fry the onions until golden brown. Add the garlic and minced meat and fry both, stirring, for about 15 minutes. Season the minced meat with salt and pepper, add the chilies, oregano, and cumin, stir well, and pour in the stock. Crush the peeled tomatoes and add them to the pot along with the tomato paste and beans. Mix everything together well and simmer uncovered over low heat for about 20 minutes. The sauce should form a thick sauce. Divide the dish among 6-8 plates and garnish with chilies and oregano sprigs, if desired.