Chili con Carne

Ingredients for 8 servings:

• 1 kg minced meat
• olive oil
• 1 m.-sized onion(s)
• 2 packs of tomatoes, pureed
• 1 can tomatoes, chopped
• 1 shot of red wine
• 2 stalk(s) Celery
• 2 bell peppers
• 4 carrots
• 1 can of corn
• 2 cans kidney beans
• 2 tsp, leveled salt
• some pepper
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped paprika powder, hot
• some cayenne pepper
• some curry powder
• some thyme
• a little chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

from the slow cooker – for 6.5 l

Chop the onion. Heat olive oil in a pan and sauté the onions until translucent. Add the minced meat and fry thoroughly. Let it cool, then dust with flour and stir well; this will help thicken the sauce later. This can be prepared a day in advance and left to chill in the refrigerator overnight. Peel and dice the carrots. Clean the peppers and celery and cut into small pieces. Now layer everything in the slow cooker: Spread the minced meat evenly on the bottom and sprinkle the seasoning on top. Sprinkle the passata, chopped tomatoes, and red wine, if using, over the top. Add the carrots and peppers. Finally, add the kidney beans and corn. Cover and cook on low for about 4 hours. Half an hour before, cook the rice or pasta and arrange the salad. Mix everything well in the slow cooker before serving, adjusting the seasoning if desired.