Chili con Carne

Ingredients for 4 servings:

• 1 kg minced beef
• 2 small cans of tomatoes
• 1 can kidney beans
• 2 tsp chili powder
• 2 onions
• 4 carrots
• 2 garlic cloves
• 1 bell pepper(s), green
• 1 red bell pepper(s)
• 1 can of corn
• salt and pepper
• Tabasco
• curry powder
• Cinnamon
• Clove powder
• Worcestershire sauce
• 1 shot of vinegar (white wine vinegar)
• Olive oil for frying
• 1 pinch(s) of sugar

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Recipe from a friend from Argentina, ideal for parties or freezing

Clean the vegetables. Chop the onions and garlic. Dice the bell peppers into small pieces. Thinly slice the carrots. Sauté the onions in olive oil in a large pot. Add the minced meat and fry until crumbly. Season generously with salt and pepper. Add the tomatoes. Season with a little curry, Worcestershire sauce, plenty of good chili powder, a little cinnamon, and clove powder. Add the garlic, bell peppers, and carrots and simmer until smooth. Drain the kidney beans and corn and add them. Let it simmer on low heat for as long as possible. Be careful not to burn! Since the beans absorb a lot of the spice, check the taste occasionally and adjust the seasoning with salt, Tabasco, and chili if necessary. Finally, stir in a splash of white wine vinegar and a little sugar. The longer the chili simmers, the better it will be. This recipe can easily be doubled or tripled, making it ideal for parties. I always fill a large pot and then freeze it in portions.