Chili con Carne – Variation

Ingredients for 4 servings:

• 500 g minced meat, mixed or beef
• 1 onion(s)
• 2 bell peppers, red and green
• 1 garlic clove(s)
• 500 ml broth
• 2 tbsp tomato paste
• 2 bay leaves
• 2 cans of peeled tomatoes (approx. 400 g each)
• 1 can of kidney beans (420 g)
• 1 small can of corn
• 50 g dark chocolate
• 1 bunch of basil
• 2 tbsp oil
• Salt
• Cayenne pepper
• Chili pepper(s), quantity according to desired spiciness
• Crème fraîche

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Chop the onion and garlic and sauté. Add the ground meat and fry for a few minutes. Add the diced bell peppers, chili peppers, tomato paste, and cayenne pepper (adjust according to desired spiciness) to the pot and fry briefly. Deglaze with stock, add the peeled tomatoes, and bay leaves to the pot, and simmer over medium heat for 30-40 minutes. Then add the washed corn, kidney beans, and chocolate (I always chop these roughly beforehand). Roughly chop the basil, fold in, and season with salt and cayenne pepper. When serving, add a spoonful of crème fraîche to the chili—done! I’m not giving exact amounts for chili peppers and cayenne pepper, as I eat very spicy food, and many people find that inedible. I prefer that everyone determines their own level of spiciness and don’t want to hold me responsible for any damage caused by overly spicy food.