John Myers
Chili Con Carne …
The perfect chili con carne … recipe with a picture and simple step-by-step instructions.
- 400 g Minced beef
- 2 tablespoon Oil for frying
- 2 size Roughly chopped onions
- 1 tablespoon Tomato paste concentrated three times
- 2 Garlic cloves chopped
- 150 ml Red wine
- 1 kl. Can Chunky tomatoes
- 1 kl. Can Tomatoes happened
- 1 kl. Can Corn kernels
- 300 ml Meatsoup
- 1 tablespoon Sweet paprika
- 2 tablespoon Ajvar spicy
- 1 teaspoon Chilli flakes
- 0,25 teaspoon Seasoned pepper
- 1 teaspoon Thyme leaves
- 2 kl. Cans Kidney beans
- Fry the minced meat in the heated oil until golden brown, add the coarsely chopped onions and continue frying until they are browned too. Push the contents of the pan to one side and lightly roast the tomato paste. Add the chopped garlic and cook for another minute.
- Deglaze with the red wine, add the chunky tomatoes and the tomatoes, also the corn kernels and the meat broth and season everything with paprika, ajvar, chilli flakes, pepper and thyme to the boil, then cook over a mild heat for about 15 minutes.
- Now stir the kidney beans into the stew, heat and let steep for a few minutes, then season to taste and serve.
- If you like it “spicy”, add a few drops of Tabasco – the dish becomes a little milder with a dash of cream. We love the “spicy” chili con carne because it’s a chili after all! I serve it with fresh baguette slices.
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