Chili Con Carne for Beginners

Fry the minced meat

1. Add 2 tablespoons of rapeseed oil to the pot. The dosage is not dramatically important here, but the bottom of the pot should be covered. The pot is placed on the stove and heated to the highest level (induction stoves have more power, level 7 of 9 is also sufficient). As soon as the oil curls a little, the minced meat can move into the pot. In this phase you have to make sure to scrape the minced meat from the bottom of the pot (preferred type of weapon: wooden spoon) if it starts to stick. The minced meat must also be mixed and divided with the wooden spoon so that it is seared on all sides. Since a lot of water escapes, you should also turn on the extractor above the stove here. When the meat has turned brown on all sides (duration approx. 15 to 20 minutes) the next phase begins.
2. Cut open the bag with Knorr Fix for Chili con Carne and pour the contents into it.
3. You mix the whole thing now. Then open the can with the kidney beans and add the contents. Put some water in the can and rinse the rest of the contents into the pot.
4. In this phase, too, it must be ensured that the meat does not stick to the bottom of the pot and burn. To do this, mix the paste regularly and scrape it off the bottom of the pot if it sticks. Measure 250 mL tap water in the measuring cup and pour into the pot. Then open the can of corn, drain the liquid into the sink (the stuff is too sweet for the chilli), pour the corn into the pot. Optional content: add spoon tip with Samba Oelek. Watch out, this stuff is really hot. Better to avoid it if you are not into spicy food. Add 100g tomatoes. After everything has been mixed well, wait until the chili con carne starts to cook. This is indicated by the formation of bubbles. Then turn the stove down to the lowest setting and let it stand for another 20 minutes.