Chili con carne

Ingredients for 8 servings:

• 1 kg minced beef
• 3 m.-sized onion(s)
• 5 garlic cloves
• 2 chili peppers (Bhut Jolokia)
• 2 tbsp salt
• 2 tbsp pepper
• 3 tbsp oregano
• 2 tbsp paprika powder (rose pepper)
• 1,200 g kidney beans, from the can (drained weight is meant)
• 600 g corn, from the can (drained weight is meant)
• 1,200 g tomatoes, peeled
• some rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

hearty and intense

A quick note at the beginning: This is one of several chili con carne recipes I created during a morning of cooking with my son, and it was met with great enthusiasm and praise from everyone involved. The Bhut Jolokia chilies used here are extremely hot, but also very aromatic and not just a mouthwatering dish. 1. Preparation: Roughly chop the onions (so that chunks remain after simmering). Peel and finely chop the garlic. Chop the chili peppers; for less heat, you can remove the seeds, but for this dish, they do just the job. Wash the kidney beans in a sieve and drain. Wash the corn in a sieve and drain. Briefly add the tomatoes to boiling water (about 30 seconds is enough) and then peel off the skins; then chop finely. 2. Preparation: Brown the minced meat in a large non-stick pan (I use a rectangular roasting pan with high sides) with a little oil, breaking it up with a flat wooden spoon. Season the meat with salt and pepper. Add the onions and garlic and sauté. Then stir in the chopped tomatoes and mix well. Once the mixture is simmering, add the beans and corn and bring everything to a boil over medium heat, stirring constantly. Now add oregano, paprika, and more salt, adjusted to your taste. Then add the chilies and stir in. Now the chili con carne just needs to simmer over very low heat to “mature.” I personally like to eat the chili on its own, while others enjoy it with bread or other side dishes.