Chili con carne

Ingredients for 8 servings:

• 4 onions, chopped
• 1 can of tomatoes, chopped
• 1 tube(s) Tomato paste
• 1 kg beef, cut into 1.5 cm cubes
• 2 chili peppers (e.g. jalepinos), chopped
• 1 cube of beef broth
• 4 tbsp cumin
• 1 tbsp marjoram
• 2 tbsp oregano
• 2 clove(s) garlic, chopped
• 2 tbsp chili powder
• some nutmeg
• olive oil
• Beer, alternatively water
• 1 tbsp corn flour
• Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

another variation, from Texas, without beans or corn etc.

Sauté the chopped onions in olive oil in a large cast-iron pot. Add the chopped tomatoes and tomato paste and let it simmer for a while. Brown the beef and add it to the tomatoes and onions. Then add the jalepinos, stock cube, cumin, marjoram, oregano, garlic, chili powder, and a pinch of nutmeg to the pot and fill with beer until everything is covered by about 1 cm. Simmer uncovered over medium heat for about 2 hours until it has thickened. Dissolve the flour in a little water and slowly stir it into the chili. Simmer gently for another 15 minutes. Variation: For a milder version, add 800 g kidney beans and 300 g corn kernels. Tip: It tastes even better frozen and reheated.