John Myers
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Chili Con Carne with Jacket Potatoes
The perfect chili con carne with jacket potatoes recipe with a picture and simple step-by-step instructions.
Chili con carne:
- 200 g Mixed minced meat (half pork and half beef)
- 2 tbsp Corn oil
- 100 g 1 Zwiebel
- 2 piece Garlic cloves
- 1 gelbe Chilischote
- 1 piece Ginger the size of a walnut
- 1 tbsp Tomato paste
- 1 tsp Salt
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
- 1 tsp Sugar
- 1 tsp Sambal oelek
- 200 ml Clear broth (1 teaspoon instant broth)
- 1 Can Tomatoes finely chopped 400 g
- 1 Can Corn drained weight 285 g
- 4 tbsp 8 Kräuter *) TK
- 4 tbsp Cooking cream
Jacket potatoes:
- 400 g Triplets (small, waxy potatoes)
- 1 tsp Salt
- 1 tsp Whole caraway seeds
- 1 tsp Ground turmeric
Serve:
- Creme fraiche Cheese
Chili con carne:
- Fry the minced meat in a pan with corn oil (2 tbsp) until crumbly and remove. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Put the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes in the frying pan and fry / stir fry vigorously. Add the fried mince with the tomato paste (1 teaspoon), stir-fry briefly with salt (1 teaspoon), mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), sugar (1 teaspoon) and sambal oelek (1 teaspoon) Spice up. Deglaze / pour on with the clear broth (200 ml). Add the finely chopped tomatoes and corn and simmer / cook for about 10 minutes. The liquid should boil / reduce strongly. Finally fold in the cooking cream (4 tbsp) and 8 herbs (4 tbsp). *) 8 herbs: parsley, dill, garden cress, chervil, chives, sorrel, bor-retsch and pimpinelle
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