Chili con Carne

Ingredients for 4 servings:

• 500 g minced meat (beef or half/half)
• 2 clove(s) garlic, chopped
• 2 medium-sized onions, diced
• 1 chili pepper(s), fresh
• 500 ml tomato juice, more if needed
• 2 cans kidney beans
• 50 g lard (beef tallow or tallow)
• 2 tsp salt
• 2 pinches of pepper
• e.g. cayenne pepper
• n. B. Beef broth, instant
• some cumin

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Texan recipe, my favorite recipe, simple but delicious

Dice the beef tallow or flomen and fry (if you don’t like it, you can also use regular oil). Fry the onions and then the garlic until translucent. Slice the chili pepper into rings (if you don’t like it too spicy, remove the inner parts of the chili) and fry it briefly. Add the minced meat and fry until it turns gray. Drain the beans, reserving the soaking juices. Add the tomato juice and the beans. Let it reduce slightly, then add a little of the soaking water from the beans; the amount depends on your taste. Then season with salt, pepper, cayenne pepper, and cumin. Simmer the whole thing for about 5 minutes over medium heat. If you like, you can refine the dish with peeled, diced tomatoes, corn, or other favorite vegetables.