Chili con carne

Ingredients for 6 servings:

• 1 large onion(s), finely diced
• 5 cloves garlic, finely diced
• 2 tbsp sunflower oil
• 1,000 g minced meat, mixed
• 2 can/n kidney beans, approx. 255 g drained weight
• 3 can/n tomatoes, whole, peeled, each approx. 400 g content
• 2 can/n corn, approx. 285 g drained weight
• 70 g tomato paste, hot
• 400 ml water, hot, approx.
• 1 ½ tbsp paprika powder, rose paprika, heaped tbsp
• 1 tbsp sweet paprika powder, heaped tbsp
• 10 chili peppers, whole and dried, freshly chopped
• 1 tbsp salt, heaped tbsp
• 4 baguettes, for baking (150 g each)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

spicy with less kidney beans, but more corn

Finely dice the onion and garlic. Heat the oil in a large pot and fry the finely chopped onion and garlic cloves. Then add the minced meat and fry until gray and crumbly. Strain the kidney beans, remove the green stems from the canned tomatoes, and cut them into small pieces. Add the kidney beans, corn, chopped tomatoes, tomato juice, tomato paste, and water to the minced meat in the pot. Grind the dried, whole chilies in a mortar and pestle. Add the rose paprika, sweet paprika, crushed chilies, and salt to the pot. Simmer the mixture over low heat for at least 100 minutes, stirring occasionally. Add a little more water if desired. Season to taste and serve with baguette.