Chili con Carne

Ingredients for 4 servings:

• 800 g minced beef or half and half
• 2 m.-sized onion(s)
• 3 cloves garlic
• 2 tbsp oil for frying
• 1 bell pepper(s), orange
• 2 tbsp tomato paste, 2-fold concentrated
• 1 large can of chopped tomatoes (approx. 800 g)
• 1 can kidney beans (480 g)
• 1 can of corn (200 g)
• 500 ml broth
• Cayenne pepper
• Paprika powder
• chili powder
• salt and pepper
• Sugar
• Tabasco

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Basic recipe – quick & easy

Peel and dice the onions, and fry in oil in a deep pot or roasting pan until golden brown. Add the minced meat and fry until browned, stirring occasionally to break up the minced meat. Peel and dice the bell peppers, and add them to the minced meat. Add the tomato paste and fry briefly. Add the tomatoes, peeled and minced garlic, and spices (sugar, salt, pepper, paprika, Tabasco, chili, or cayenne pepper). Season more carefully at first, and adjust seasoning if necessary after the cooking time. Add the stock and simmer over medium heat for 30-45 minutes. Once the liquid has evaporated, add more stock frequently. Shortly before the end of the cooking time, remove the beans and corn from the can, rinse thoroughly, and add them. Cook for just a few minutes. Then season everything again and adjust seasoning if necessary. Chili tastes best when it’s well-simmered, so it’s great to prepare it the day before! To serve: Serve chili con carne in a deep plate or bowl. Serve with a crusty baguette, tortillas, or nachos. Tips: Alternatively, the chili can also be prepared with finely chopped meat and fresh chili peppers. If you want to give your “regular” chili a slightly different flavor, refine the above recipe with a teaspoon of cumin, a tablespoon of dark cocoa powder, and a double shot of espresso.