John Myers
Chili Con Carne No. 2
The perfect chili con carne no. 2 recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 1 Clove of garlic, if you like
- 600 g Ground beef
- 1 tbsp Clarified butter
- 2 tbsp Tomato paste
- 1 Can, 850 ml Peeled tomatoes
- 400 ml Vegetable broth
- 1 Jar, 425 ml Kidney beans
- 1 Jar, 425 ml Vegetable corn
- 2 tbsp Chili con carne seasoning mix
- Salt pepper
- Peel and finely chop the onions and garlic. Place the kidney beans and corn on a sieve, wash and drain.
- Heat the butter lard in a saucepan, fry the minced meat in it until crumbly. Add the onion, garlic and tomato paste and roast briefly. Deglaze with the canned tomatoes and fill up with vegetable stock. Let the chili simmer for about 40 minutes with the lid on.
- Season with chili con carne seasoning mixture, salt and pepper.
- Add kidney beans and corn to the chili and heat briefly.
- Spread the chilli on plates and serve with white bread.
- Tip 6: Serve the chilli garnished with a dollop of creme fraiche and chopped parsley.
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